Tomatoey Spiced Chickpeas
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Ground Cumin1 tbsp
Ground Coriander1 tsp
Ground Ginger1 cup
Mint (finely chopped)Directions:
1
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
2
Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas
3
Simmer, stirring occasionally, until slightly thickened, about 20 minutes
4
Discard cinnamon stick
5
Stir in parsley and mint
6
Serve warm or at room temperature
7
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
8
Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas
9
Simmer, stirring occasionally, until slightly thickened, about 20 minutes
10
Discard cinnamon stick
11
Stir in parsley and mint
12
Serve warm or at room temperature