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.
For the shopping list
green onion, sliced
parsley or mint, chopped
From our shop
$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
$6 - San Joaquin Valley - California
(from 1 cup dried chickpeas)
$14 - Athens - Greece
From the kitchen
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 smoked chili flake or harissa, chopped parsley or mint, and a drizzle of extra virgin olive oil.