Lebanese Spiced Curried Chickpeas

Here, chickpeas are swimming in a tamarind tomato sauce that is lightly spiced with bharat and Lebanese seven-spice. Serve with fresh pita or steamed basmati rice.

Ingredients:

Three cups cooked chickpeas
16 oz. tomato sauce
1 onion, diced
4 cloves garlic, minced
1 inch ginger, minced
1 tablespoon tamarind paste
1 tablespoon tomato paste
¼ cup snipped cilantro
3 tablespoons Bharat*
2 tablespoons Lebanese seven-spice*
1 tsp. minced fresh jalapeno, or to taste
¼ teaspoon turmeric
salt, to taste (optional)
10 oz. water

*Can be purchased online, or at most Middle-Eastern spice shops.

Method:

1. Heat a dry skillet until hot following this method: How to Saute without Oil
2. Add the onions and allow them to begin to caramelize. Add the ginger and jalapenos.
3. Deglaze the skillet with 3 tablespoons of the water. Stir.
4. Add the garlic and stir. Allow the garlic to soften.
5. Transfer the mixture to a large sauce pan. Turn the burner to low. Add the tomato sauce, tomato paste, tamarind paste, bharat, seven-spice, and turmeric. Thin the sauce with approximately six ounces of the water. Stir until the sauce is blended. Allow to simmer for 10 minutes, stirring frequently.
6. Add the chickpeas.
7. Place a lid on the pot and continue to cook for 7-9 minutes until the chickpeas are heated through.
8. Just before serving, sprinkle with the cilantro.

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Lebanese Spiced Curried Chickpeas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Ingredients

• Three cups cooked chickpeas
• 16 oz. tomato sauce
• 1 onion, diced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 tablespoon tamarind paste
• 1 tablespoon tomato paste
• ¼ cup snipped cilantro
• 3 tablespoons Bharat*
• 2 tablespoons Lebanese seven-spice*
• 1 tsp. minced fresh jalapeno, or to taste
• ¼ teaspoon turmeric
• salt, to taste (optional)
• 10 oz. water

Instructions

1. Heat a dry skillet until hot following the no oil saute method.
2. Add the onions and allow them to begin to caramelize. Add the ginger and jalapenos.
3. Deglaze the skillet with 3 tablespoons of the water. Stir.
4. Add the garlic and stir. Allow the garlic to soften.
5. Transfer the mixture to a large sauce pan. Turn the burner to low. Add the tomato sauce, tomato paste, tamarind paste, bharat, seven-spice, and turmeric. Thin the sauce with approximately six ounces of the water. Stir until the sauce is blended. Allow to simmer for 10 minutes, stirring frequently.
6. Add the chickpeas.
7. Place a lid on the pot and continue to cook for 7-9 minutes until the chickpeas are heated through.
8. Just before serving, sprinkle with the cilantro.

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