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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
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)
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.
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