Recipe: Spiced Chickpeas with Tomatoes
I cooked up this chickpea dish over the weekend. It's quick and easy to make, features spices which are commonly used in the Middle East, and is absolutely delicious!
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, chopped
- 1 large garlic clove, minced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 large tomato, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sumac (available at Middle Eastern markets)
- 1 teaspoon shawarma spices (available at Middle Eastern markets)
- 1/4 cup chopped parsley
Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until the vegetables are translucent. Add the chickpeas and tomato; cook for 5 minutes, stirring occasionally. Add the salt, pepper, red pepper flakes, sumac and shawarma spices; cook for 10 minutes, stirring occasionally. Stir in parsley.
Serve over rice or stuffed into a pita or placed into a hollowed-out tomato.
Please note: You can squeeze the juice from half-a-lemon onto this in place of the sumac. And you can substitute a mix of cumin, garlic powder, and a pinch each of cloves and cinnamon for shawarma spices.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 1, 2011.