Middle Eastern Chickpeas

Submitted by Julie Bs Hive

"From a CD cookbook."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 9.85 ml olive oil
• 3 small minced garlic cloves
• 4.92 ml fresh minced ginger
• 1 large chopped onion
• 425.24 g can tomatoes, peeled, in juice reserve juice
• 14.78 ml coriander
• 2.46 ml cumin
• 2.46 ml cinnamon
• 2.46 ml salt
• 2.46 ml pepper
• 2.46 ml clove
• 2.46 ml cayenne
• 2 (850.48 g) can drained and rinsed garbanzo beans
• 118.29 ml fresh minced fresh parsley

directions

1. In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
2. Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
3. Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.

Reviews

[Tracilyn H.]

So delish. Healing spices. Aromatic. Comforting. Sits right on the stomach. So perfect and satisfying

 

[Halose7en]

Super easy to make, excellent taste and very filling!

 

[Nasseh]

I made half the recipe since DH was the only one eating it. He enjoyed this for his iftar. Made for Ramadan Tag

 

[Sarah_Jayne]

For me this was just the right amount of spice. It was enough for my lips to have a bit of a tingle but not to blow my head off. I skipped the oil and used a fat free cooking spray to soften the onions but other than that stuck to everything as written and enjoyed it a lot. Made for ZWT4.

 

[Chef Kate]

This is an excellent simple dish, good hot with rice, or room temp. I loved all the parsley--fresh flat leaf from the garden. Thanks, Julie!