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- 11 Oct 2012
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January this year is a month to eat out of the store cupboards and pantry .we simply have too much in them and it is the best way of clearing space, so this is the first of my meals from the cupboards (and fridge/freezer).
To this end, I've settled for an easy, quick but tasty dish made from chickpeas and tomatoes, plus a whole load of spices .
The dish can be made from either dried chickpeas or tinned chickpeas. Due to a number of reasons, I settled for tinned on this occasion but if you use dried chickpeas ,cook them by your preferred method, retaining a touch of the cooking water. Add several cloves of minced garlic and a 1/4tsp turmeric to the cooking water if you'd like to add more flavour.
Ingredients
2 cups of dried chickpeas cooked or 2 tins of chickpeas, drained
1 cup reserved aquafaba (liquid from the tinned chickpeas or cooking liquid)
1 onion, finely chopped
1 tin crushed or diced tomatoes
1/2 cup tomato paste (optional)
3 tbsp extra virgin olive oil
5-6 cloves
1-2 bay leaves
1 10-15cm stick of cinnamon, halved
2 tsp cumin seeds
3-4 large cloves of garlic, minced or crushed
1/2 cup chopped flat leaf parsley
1 tsp ground coriander
1 1/2 tsp black peppercorns, freshly ground
1/2 - 1 tsp sea salt
1-2 tbsp sugar (optional but recommended)
Method
To this end, I've settled for an easy, quick but tasty dish made from chickpeas and tomatoes, plus a whole load of spices .
The dish can be made from either dried chickpeas or tinned chickpeas. Due to a number of reasons, I settled for tinned on this occasion but if you use dried chickpeas ,cook them by your preferred method, retaining a touch of the cooking water. Add several cloves of minced garlic and a 1/4tsp turmeric to the cooking water if you'd like to add more flavour.
Ingredients
2 cups of dried chickpeas cooked or 2 tins of chickpeas, drained
1 cup reserved aquafaba (liquid from the tinned chickpeas or cooking liquid)
1 onion, finely chopped
1 tin crushed or diced tomatoes
1/2 cup tomato paste (optional)
3 tbsp extra virgin olive oil
5-6 cloves
1-2 bay leaves
1 10-15cm stick of cinnamon, halved
2 tsp cumin seeds
3-4 large cloves of garlic, minced or crushed
1/2 cup chopped flat leaf parsley
1 tsp ground coriander
1 1/2 tsp black peppercorns, freshly ground
1/2 - 1 tsp sea salt
1-2 tbsp sugar (optional but recommended)
Method
- Heat the olive oil in a suitable saucepan and when hot, add the cloves, bay leaves, cinnamon, cumin seeds and garlic. Stir so all is coated in oil.
- Continue stirring until the spices become fragrant, then quickly add the chopped onion and cook for a few minutes, stirring well.
- Add the chopped parsley, and continue to cook until the onions are translucent. Be careful not to burn the garlic.
- Once the onion is translucent, add the tomatos, aquafaba, tomato puree/concentrate if using, ground pepper and ground coriander. Stir well and bring back to a simmer.
- Now add the chickpeas , bring back to a simmer and cook uncovered for 20-30 minutes until the mixture starts to dry out.
- Finally add the salt to taste, then the sugar and mix well adding more water if it is starting to stick to the bottom of the pan. You want a reasonably thick sauce, thicker if you are serving the dish to eat by itself and slightly thinner of you are serving it over rice.
