Sense of Home
My husband had a meeting to attend on Friday evening so I would be dining alone, I decided to try this recipe since I knew it was something I would like more them him. I don't always take the time to make a meal when it is just me eating, I often make myself a bowl of popcorn or chips and salsa. These tomatoey (is that a word?) chickpeas along with a glass of Pinot Noir were a real treat.
Every year the library I work at discards a years worth of magazines, most libraries do, there is just not enough space to continue to build the collection without taking something out of the collection. At our library we allow people to request certain magazines to be saved for them, and charge just ten cents per magazine. The magazines that are not requested by anyone are put on the sale table, also for 10 cents a piece. No one had requested the Gourmet magazines so I asked to have them this year, you will be seeing several Gourmet recipes.
One of those recipes was this Tomatoey Spiced Chickpeas, and I am so glad I tried them. Tomatoes and chickpeas just seem to be made for each other, you throw in cumin and corinander and you have a delicious dish. A perfect dish for one (or more).
This warm and aromatic dish is good alone, but Gourmet suggests serving it with a dollop of yogurt, alongside rice and a cucumber salad. It could also be served as a side dish to a chicken or ham dinner. It takes a short half-hour to make and provides a hearty vegetarian meal, and as Gourmet suggests the left-overs are good coarsely mashed and served topped with a fried egg. I left out the cinnamon stick and mint, didn't think I wanted them, perhaps you would add them back in.
Tomatoey Spiced Chickpeas
~adapted from Gourmet~
1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon coriander
1 teaspoon ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (28-ounce) can whole tomatoes in juice (or 1 quart home-canned)
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, and red-pepper flakes, 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.
Stir in parsley. Serve warm or at room temperature.
Sense of Home / Recipes / Side Dishes