Spiced Chickpeas

Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Serves 6-8

Nothing is more simple and rewarding than cooking a pot of beans and these spiced chickpeas will bring a warmth to any dinner table. Cook them on the back-burner as a side dish or serve over some basmati rice with yogurt and a sprinkle of pomegranate seeds for a dinner.

Some people prefer to soak their beans before boiling, but for this recipe I like to let the chickpeas saturate in the spiced broth while cooking. Toasting whole spices and pounding in a mortar and pestle will bring out this dishes aromatic flavors. The slightly spicy, onion-y broth pairs well with the sweetness of the pomegranate seeds.

With only about 10 minutes of prep time this makes a great meal to simmer on the stove while finishing up some chores. Cook ahead of time and they make good leftovers too.

Ingredients

• 1 lb chickpeas, (garbanzo beans)
• 1 white onion, (peeled and minced)
• 5 cloves garlic, (minced)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 small red chili, (such as fresno, minced)
• 1 tablespoon tomato paste
• 2 tablespoon red wine vinegar
• ½ cup olive oil
• 1 tablespoon sugar
• 2 teaspoon cumin seed
• 2 teaspoon coriander seed
• 1 teaspoon sesame seed
• ½ teaspoon nigella seed, (optional)
• 1 tsp smoked paprika
• 2 teaspoon aleppo pepper
• 1 tablespoon kosher salt, (plus more to taste)
• basmati rice, yogurt, pomegranate seeds, cilantro (optional, for serving)

Instructions

• In a large saucepan or dutch oven toast the cumin, coriander, sesame, nigella, paprika, and aleppo pepper over high heat for 1-2 minutes or until very aromatic. The sesame seeds will start to pop a bit.
• Transfer the spices to a mortar and pestle, and then return the pot to the stove. After that, add the olive oil, onion, and a pinch of salt and sauté the onions on medium-high heat for 6-8 minutes until they start to brown. While the onion is cooking, pound the spices into a fine powder.
• Once the the onions are browned, add the bay leaves, garlic, thyme, red chili, tomato paste, and spices to the pot and cook for 1-2 minutes. If the pot starts to dry out, add a bit more olive oil.
• Lastly, add the chickpeas, vinegar, sugar, and salt to the pan. Add enough water until the water line is two inches above the beans and bring to a boil.
• Then, reduce to a simmer and cook for 2 hours or so, stirring often. After an hour and half start checking the beans to taste for doneness and adjust salt if needed. Remove the bay leaves and thyme sprigs and serve with basmati rice, yogurt, and pomegranate seeds.