North African-Style Chickpeas

15 minutes prep 15 minutes active cooking 30 minutes total
Makes 6 - 8 servings

Cultivated in the Middle East for more than 10,000 years, chickpeas, aka garbanzo beans, figure prominently in Mediterranean cooking.

This simple dish features the North African flavors of preserved lemon and the spice blend called ras el hanout used in Algeria, Morocco, and Tunisia.

What You'll Need


For the shopping list

  • 3 shallots, chopped
  • To serve green onion, sliced
  • To serve chili flakes (optional)
  • To serve parsley or mint, chopped

From our shop

Out of stock

2 tablespoons + more for drizzling of  Antheo D.O.P.
$32.00– Sicily - Italy
Out of stock

2 teaspoons of  Ras El Hanout
$11.00– Brooklyn - New York
Out of stock

2 tablespoons of  Preserved Lemon Paste
$19.00– Brooklyn - New York
Out of stock

1/2 - 28oz can  Crushed Tomatoes
$7.00– Yolo Valley - California
Out of stock

3 cups, cooked  Chickpeas
$7.00– Sicily - Italy
(from 1 cup dried chickpeas)
To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily
Out of stock

To serve  Signature Harissa
$16.00– Brooklyn - New York


From the kitchen

  • 1 Heavy Skillet
  • 1 Chef's Knife
  • 1 Cutting Board
  • Measuring Cups
  • Measuring Spoons

What you'll have to do

Step 1

Chop the shallots and cook in 2 tablespoons of olive oil over medium heat until very well browned, about 10 minutes.

Step 2

Add 2 teaspoons of ras el hanout, 2 tablespoons of preserved lemon paste, and 1/2 the can of crushed tomatoes.

Step 3

Cook for a few minutes, then add the 3 cups of cooked chickpeas and cook until warmed through.

Step 4

Serve warm with a sprinkle of chili flake or harissa, chopped parsley or mint, and a drizzle of extra virgin olive oil.

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