North African-Style Chickpeas

15 minutes prep 15 minutes active cooking 30 minutes total

Makes 6 - 8 servings

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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

Ingredients

3 shallots, chopped
2 teaspoons of New York Shuk Ras El Hanout
2 tablespoons of New. York Shuk Preserved Lemon Paste
1/2 - 28oz can Bianco di Napoli Crushed Tomatoes
3 cups, cooked Garbanzo Beans
2 tablespoons + more for drizzling of Antheo D.O.P extra virgin olive oil
To serve New York Shuk Signature Harissa
To serve green onion, sliced
To serve chili flakes (optional)
To serve parsley or mint, chopped
To taste Italian Fine Sea Salt

Equipment

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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