fbpx

Recipe by Faye Levy

Cumin-Scented Chickpeas

()
add or remove this to/from your favorites
Cumin-Scented Chickpeas
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Vegan - Gluten Free - Low Fat - Pescatarian - Low Carb

Plainly boiled chickpeas appear on many Purim menus but I prefer this zesty North African dish, in which cumin and garlic give the beans an enticing aroma. If you like, serve a few cucumber slices on the side for a refreshing accent. This is a very simple recipe if you have already cooked chickpeas or if you use canned ones.

Ingredients

Main ingredients

  • 3 and 1/2 – 4 cups cooked chickpeas (see note below*) or 28 ounces Haddar Chickpeas (2 cans)

  • 2 tablespoons Bartenura Olive Oil

  • 6 large cloves garlic, chopped

  • 1 (28-ounce) can tomatoes, drained and diced

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • salt, to taste

  • 2 tablespoons Tuscanini Tomato Paste

  • 1/2 teaspoon bottled hot sauce, or to taste

  • cucumber slices (optional, for accompaniment)

Directions

Prepare the Chickpeas

1.

If using canned chickpeas, discard liquid, rinse chickpeas and drain; If using dried chickpeas, do not discard the cooking liquid from the cooked dried chickpeas.

2.

Heat oil in a sauté pan or wide saucepan, add garlic and sauté for half a minute over medium heat.

3.

Add tomatoes, cumin, paprika, and salt and simmer 10 minutes.

4.

Add tomato paste and three quarters cup chickpea cooking liquid or water and bring to a boil.

5.

Add chickpeas and hot sauce. Simmer uncovered over medium-low heat about 10 minutes or until sauce is of desired thickness.

6.

Taste and adjust seasoning. Serve hot, accompanied by cucumber slices.

Notes:

To cook dried chickpeas, use one and a half cups for this recipe. Sort beans and soak overnight in cold water to generously cover. Drain and put in a saucepan. Add six cups cold water and bring to a boil. Cover and simmer about one and a half hours, adding hot water occasionally to keep them covered with water. Add a pinch of salt and continue simmering 30–45 minutes or until tender. Reserve cooking liquid.

Recipe tags

chick peas chickpeas garbanzo beans gluten free kosher Middle Eastern food legumes Middle Eastern cuisine Middle Eastern food purim seuda side dish spicy vegan
Cumin-Scented Chickpeas

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Saucy Chicken Sandwiches

Saucy Chicken Sandwiches
Crowd-pleaser Gnocchi

Crowd-pleaser Gnocchi
Broccoli Alfredo Blintz Soufflé

Broccoli Alfredo Blintz Soufflé