Spicy Stewed Chickpeas
Open any North African pantry and you’ll probably find lots of dried chickpeas, handy for soaking and melding into all kinds of tasty preparations: soups, stews, couscous, and more. Moroccans, especially, really do have a way with legumes and vegetables. Their vegetarian dishes are never bland, plain or boring.
Being an inveterate carnivore, I’ve always had to work hard at making my vegetables and legumes taste flavorful and fulfilling. It’s the only way I would eat them so I’ve always given them as much attention as my main dishes, out of necessity.
These stewed chickpeas make a delicious side dish as well as a very satisfying, protein-rich meal. My preparation is mildly spicy but can be cranked up, to taste.
Stewed Chickpea Recipe
4 servings as a side, 2 servings as a main dish
3 tablespoons olive oil
1 large tomato, peeled and diced
1 medium yellow onion, minced
2 garlic cloves, pressed or minced
2 tablespoons tomato paste
3/4 cup water
1 (14-ounce) can chickpeas, drained and rinsed
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon harissa, Sriracha or other hot pepper sauce
Finely chopped cilantro, for garnish
Heat the olive oil in a medium pot over medium heat. Add the tomato, onion and garlic. Saute until withered, stirring occasionally, 10 minutes.
Add the tomato paste, water, chickpeas, salt, pepper, cumin, mustard powder, chili and harissa. Cover with a lid and cook for 10 minutes.
Sprinkle the chickpeas with chopped cilantro. Serve the chickpeas warm by themselves or alongside chicken or fish.
Other Chickpea Recipes