Wednesday, February 12, 2014

Recipe: Spiced Stewed Chickpeas

When I was in NYC a few weeks ago for my birthday weekend, my friends and I had brunch at a Prune. This restaurant has been on my to-eat list for a long time.

Our check came with a few pieces of licorice. Super cute but sadly, I'm not a fan of the flavor.

Prune is known for their brunch so when my friends arrived, we were told it would be a 45 minute wait. It was chilly but ultimately the food was delicious and worth it.

One of my friends ordered their spicy stewed chickpea dish served with warm flatbread, eggs and preserved lemons. The eggs were lightly breaded which was super unique.

Forgive this super blurry shot!

This dish inspired me to make something similar this week because I wanted to make a vegetarian entree that was befitting the chilly weather we've been having around here.

 My pantry is always fully stocked with dried beans that may take longer to prepare but if you soak them overnight, it doesn't take too long to serve in a completely cooked dish. Sometimes when I forget to soak overnight or spontaneously want to use them, I speed up the process by bringing the dried beans to a boil in a pot covered with at least 2" of water, then I turn the heat off, cover the pot and allow the beans to soak. 

Every week I make a batch of different flavored hummus so currently, I have a large bag of dried chickpeas in my pantry.

It seems a "cold front" is heading our way so with the weather changing, the boys seemed to both be feeling slightly under the weather. Neither has a full-blown cold yet but there's symptoms that are showing up and I'll do everything in my power to stop the symptoms from worsening. 

(Side note: I'm feeling fit as a fiddle! - when's the last time you heard someone use that phrase?)

I made a spiced chickpea dish this week with some of my pantry staples and a few fresh ingredients that I had on hand. It was super easy and was great to go along with crusty bread or warm flatbread.

Spiced Stewed Chickpeas

2-3 cups cooked, drained Chickpeas
5 cloves Garlic (minced)
2 Tbsp Fresh Ginger (grated)
1 whole Sweet Onion (chopped)
1 Large Tomato (chopped)
1 cup Tomato Puree
1 tsp Cumin Seeds
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1 tsp Paprika
1/2 tsp Tumeric
1/2 tsp Red Pepper Flakes *optional and adjustable
zest and juice of 1 Lemon
1/2 cup Fresh Cilantro (chopped)
1 Tbsp Olive Oil
Salt and Pepper to taste

1. In a deep skillet with a lid, add olive oil and heat on medium-high heat
2. Add cumin seeds and fry until fragrant (about 30 seconds)
3. Add onions, garlic and ginger to the pan and saute for 1 minute
4. Sprinkle spices (ground cumin, ground coriander, paprika, tumeric, red pepper flakes, salt and pepper) onto the mixture and saute until vegetables have softened.
5. Add chickpeas to the mixture and saute for a few minutes
6. Add chopped tomatoes and tomato puree to the mixture. 
7. Add juice and zest of one lemon into mixture. Stir the pot for a few minutes.
7. Cover the skillet with the lid and turn the heat to low.
8. Allow everything to simmer at least for an hour to allow the flavors to develop.
9. Top with fresh cilantro and serve with desired sides

The chickpeas would be delicious served with warm flatbread and goat cheese. I know this might sound odd to some people but I love goat cheese with everything!

What are some of your favorite vegetarian entrees?


  1. That sounds really yummy! Thanks for sharing it...

  2. Oh man, I just made veggie chili but those chickpeas look SO good! Especially with some sort of flatbread and goat cheese. YUM!!!


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