Quick Middle Eastern Chickpeas

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If you're going vegetarian; these quick middle
eastern chickpeas will become a staple in your diet.
We love them wrapped with curry in a whole wheat chapati.

Among the plethora of recipes for middle eastern chickpeas,
this recipe wins for big flavor delivered with incredible ease.

I've adapted this recipe from a vegetarian cookbook
I had a hundred years ago :)

1 T. olive oil
1 red onion, chopped fine; green onion is good here too.
1 fresh jalapeno pepper, diced (or more, if you like it hot, hot). You can substitute jarred jalapenos easily.
4 cloves garlic, minced fine.
2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 cups diced canned tomatoes -- I use one 15 oz. can; undrained.
1 15 oz. can garbanzo beans, drained & rinsed
1/4 cup chopped fresh cilantro; this gives it such a deliciously fresh flavor.
Salt & pepper to taste

I also add cayenne pepper for a bigger kick, and fresh ginger, minced.

1. In a saucepan, heat the olive oil over medium heat.
2. Add the onion, jalapeno, garlic, cumin and coriander. Saute until the onion is tender.
3. Add the tomatoes, chickpeas, cilantro, salt & pepper.
4. Simmer for at least 10 minutes. Serve hot.

Best pots & pans with a beautiful saucepan.



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