Tomatoey Spiced Chickpeas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken. Ingredients:
1/3 cup extra-virgin olive oil |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 teaspoon ground ginger |
rounded 1/4 teaspoon hot red-pepper flakes |
1 (1 1/2-inch) piece cinnamon stick |
1 (28-ounce) can whole tomatoes in juice |
2 (15-ounce) cans chickpeas, rinsed and drained |
1/2 cup chopped flat-leaf parsley |
1/4 cup finely chopped mint |
Directions:
1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
2. Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
3. Stir in parsley and mint. Serve warm or at room temperature.
4. Leftovers Idea: coarsely mash and fry as fritters, then serve topped with fried eggs
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