Spicy Chickpeas

“Someone had left a tray on the table with a pitcher of juice, a plate of couscous and chicken, a cup of spicy chickpeas, and a platter of unleavened bread."

Chapter

9

This can be a side dish or a main dish. One of my favorite ways to eat it is just over some rice with a fried egg on top.

Spicy Chickpeas
Preparation time
30 minutes
Cooking time
0 minutes
Number of servings
12
Difficulty
Easy
Ingredients
2 tablespoons oil
1 medium yellow onion
3 cloves garlic
30 oz chickpeas
15-20 oz tomato sauce/tomato puree
1 cup water or stock
1 tablespoon curry powder
½ tablespoon cayenne
Cilantro to taste (I’d suggest around a third of a bunch, but you can use more or less)
Recipe instruction
  1. Dice the onion and mince the garlic

  2. Heat the oil in  skillet over medium heat, then add garlic and onion, cook until translucent

  3. Drain the chickpeas while the onion and garlic cooks

  4. Add chickpeas, tomato sauce, water, curry powder, and cayenne. Stir until all incorporated

  5. Allow the mixture to come to a simmer while chopping the cilantro

  6. Once a simmer has been achieved, add the cilantro and stir it in.

  7. Allow cook for about 20 minutes, or until the sauce has reduced by about half (you want it to be still saucy but thick enough to coat the back of a spoon)