Chickpeas are also called garbanzo beans, ceci, and are a close relative to the Indian chana dal. This dish is a Moroccan tagine, but can fill in for an Indian dish in a pinch.
INGREDIENTS:
3 tablespoons oil such as a light flavored olive or grapeseed 1 brown onion, chopped medium 1 garlic clove, de-germed and minced 1 teaspoon pimenton de la vera or paprika ¼ teaspoon ground ginger ½ teaspoon turmeric 1 teaspoon cumin 1 teaspoon cinnamon 2 tablespoons tomato paste 1 teaspoon sugar 2 cans chickpeas, drained and well rinsed. 4-5 tablespoons flat leaf parsley-chopped 2 tablespoons cilantro-chopped Water as needed 1 lemon, cut into eight pieces
METHOD:
In a tagine or medium sauté pan with a lid, heat the oil over medium heat.
Cook the onion until softened.
Add the garlic and sauté to soften.
Add the spices and cook until aromatic. Stir to amalgamate.
Add the tomato, half the parsley, and a little water (around 2 ounces), and stir well to blend. Cook 3 minutes.
Add the sugar, stir and taste for balance.
Add the chickpeas, and toss to coat. Add enough water to come just below the surface of the chickpeas.
Cover and simmer until chickpeas are meltingly tender, around 20 minutes, adding water if necessary to prevent scorching.
If there is a lot of liquid in the pan, cook uncovered until the liquid has thickened a little and is a little soupy.
Mix in the parsley and cilantro. Toss to mix well.
Serve with the lemon for squeezing over the chickpeas.
Chef’s Notes:
You could substitute mint for the cilantro, and if you wanted to use this with an Indian styled meal, delete the pimenton de la vera and olive oil and use a little more cumin and ginger, and use butter and/or sunflower oil.
Serves: 4
Source: Chef Andrew E Cohen
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