Post by Loupy on Feb 22, 2012 20:23:05 GMT -7
Tomatoey Spiced Chickpeas
Gourmet | March 2009
by Paul Grimes
yield: Makes 4 (main course)
or 6 (side dish) servings
active time: 15 min
total time: 35 min
Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.
Ingredients:
1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint
Preparation
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Discard cinnamon stick.
Stir in parsley and mint. Serve warm or at room temperature.
Leftovers Idea: coarsely mash and fry as fritters, then serve topped with fried eggs
Epicurious © 2011 All rights reserved.
Gourmet | March 2009
by Paul Grimes
yield: Makes 4 (main course)
or 6 (side dish) servings
active time: 15 min
total time: 35 min
Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.
Ingredients:
1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint
Preparation
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Discard cinnamon stick.
Stir in parsley and mint. Serve warm or at room temperature.
Leftovers Idea: coarsely mash and fry as fritters, then serve topped with fried eggs
Epicurious © 2011 All rights reserved.
