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 the kitchen
- 1 Heavy Skillet
- 1 Chef's Knife
- 1 Cutting Board
- Measuring Cups
- Measuring Spoons
What you'll have to do
Chop the shallots and cook in 2 tablespoons of olive oil over medium heat until very well browned, about 10 minutes.
Add 2 teaspoons of ras el hanout, 2 tablespoons of preserved lemon paste, and 1/2 the can of crushed tomatoes.
Cook for a few minutes, then add the 3 cups of cooked chickpeas and cook until warmed through.
Serve warm with a sprinkle of chili flake or harissa, chopped parsley or mint, and a drizzle of extra virgin olive oil.