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6 Servings
30 Minutes
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.
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.
Heat oil in a sauté pan or wide saucepan, add garlic and sauté for half a minute over medium heat.
Add tomatoes, cumin, paprika, and salt and simmer 10 minutes.
Add tomato paste and three quarters cup chickpea cooking liquid or water and bring to a boil.
Add chickpeas and hot sauce. Simmer uncovered over medium-low heat about 10 minutes or until sauce is of desired thickness.
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.
