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Spiced Chickpeas

Let's Eat — Our Hometown Recipe Corner

August 11, 2016

Serves 4 • Nutrition and flavor packed into one simple dish
2 cups dried chickpeas (garbanzo beans), soaked overnight in cold water,
or two 15-ounce cans chickpeas, drained and rinsed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons grapeseed oil
1/2 shallot, minced
2 garlic cloves, minced
Juice of 1/2 lemon
1 tablespoon dry sherry
1 cup marinara sauce
Chopped fresh flat-leaf parsley
Preheat the oven to 425 F.
Combine the chickpeas, cumin, red pepper flakes, cayenne, salt, and black pepper in a mixing bowl, drizzle with 1?4 cup of the oil, and toss to coat. Spread the chickpeas out on a baking sheet in a single layer and roast, shaking the pan from time to time, for 20 to 25 minutes, until the chickpeas are firm and dry. Set aside to cool. (The roasted chickpeas can be prepared a couple of hours in advance, covered, and held at room temperature.)
Put a large sauté pan over medium heat and add the remaining 2 tablespoons oil. When the oil is hot, stir in the shallot and garlic and cook, stirring, until soft, about 2 minutes. Add the chickpeas, tossing to heat through. Stir in the lemon juice, sherry and marinara sauce and cook, stirring, until the chickpeas are well coated and the sauce is hot, about 2 minutes.
Mound the chickpeas in a shallow serving bowl, top with chopped parsley and serve warm.

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Spiced Chickpeas



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