Tomatoey Spiced Chickpeas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main course) or 6 (side dish) servings
- 1 tablespoon ground cumin
- 1/3 cup extra-virgin olive oil
- 1 teaspoon ground ginger
- 1 tablespoon ground coriander
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup finely chopped mint
- Carbohydrate 58 g(19%)
- Fat 25 g(39%)
- Fiber 19 g(77%)
- Protein 17 g(35%)
- Saturated Fat 3 g(15%)
- Sodium 761 mg(32%)
- Calories 504
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
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
