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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.
Ingredients
For the shopping list
shallots, chopped
green onion, sliced
chili flakes (optional)
parsley or mint, chopped
From our shop
$32 - Sicily - Italy
plus more for drizzling
$9 - Brooklyn - New York
$7 - Yolo Valley - California
store the rest of the can in the refrigerator for up to a week; whole tomatoes may be used, but crush them with your hands before adding
$7 - Sicily - Italy
(from 1 cup dried chickpeas)
$15 - Brooklyn - New York
Equipment
From the kitchen
Heavy Skillet
Chef Knife
Cutting Board
Measuring Cups
Measuring Spoons
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.
