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The Kitchen Recipes - Braised Chickpeas with Tomato and Cumin
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| Recipes from The Kitchen [at home], © The Kitchen, 2002 Braised Chickpeas with Tomato and Cumin This is great as a side or supper dish. We enjoy serving this dish with eggs on our brunch menu. Jan 2, 2008 Email this recipe Season: [unknown placeholder $article.art_field3$] [Recipe Serves 4] Ingredients: | |
| 1/2 lb | dry chick peas, soaked in water over night |
| 1 | onion halved |
| 1 | carrot |
| 1 | celery stick |
| 2 | bay leaves |
| 1/2 tbsp | cumin seeds light crushed |
| 1 large | onion finely diced |
| 1 16 oz can | best quality tomatoes |
| 1 clove | garlic slices |
| a pinch | chili flakes |
| 1/4 cup | olive oil |
Instructions:
Place the soaked chickpeas in a large pan and cover them with water.
Add the carrot, celery, onion and bay leaves. Bring to a simmer.
This should take approximately 1 hour to cook (to test, simply try
one, they should give easily to the bite). When they are ready,
remove from heat. You can store the chickpeas in the liquid for up
to a week in the fridge. It is up to you if you want to discard the
veggies. It can be quite nice to mash them up in the braise.
Next, heat up a large saute pan and add the oil, cumin, onion,
garlic and chili flakes. Saute until golden brown. Add the strained
chickpeas, fry for a couple of minuets, then add the tomatoes.
Reduce the heat to a simmer and leave for 30 minuets or until the
tomatoes have reduced down by half. Check for seasoning, and serve.
Stirring some fresh cilantro in at the end is a nice light lift to
the dish. Making this a day ahead gives it time to relax and the
flavors to come together.
Notes:
© The Kitchen, 2002
INFO@THEKITCHENCAFE.COM
1039 PEARL STREET, BOULDER CO 80302 PH: 303-544-5973 303-544-5973
FX:303-544-0092 [DRIVING DIRECTIONS]
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