Cumin-Scented Chickpeas

 
  • Cooking and Prep: 30 m
  • Serves: 6
  • No Allergens

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 (10)

Main ingredients

Start Cooking

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.

Note:

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.



 
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