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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.
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