Moroccan Chickpeas
Servings
2Serving size
about 2 cups
COOKING TIME
75 Minutes
This recipe can be multiplied and keeps well, refrigerated, for 3-4 days. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 small White onions (diced) |
| 1 15 ounce can Canned no salt added chickpeas (chickpeas) (drained and rinsed) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 1/2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Paprika |
| 1/4 tsp. Ground coriander |
| 1/4 tsp.. Ground cumin |
| 1/4 tsp. Ground cinnamon |
| 1/8 tsp. Cayenne pepper |
Instructions
Place the olive oil in a medium sauce pan over medium heat.
Add the garlic and cook for about a minute.
Add the onion cook for about 3 minutes. Stir frequently.
Add the garbanzos, tomatoes, water, salt, pepper, paprika, coriander, cumin, cinnamon and cayenne pepper.
Stir and cover. Reduce the heat until the beans are simmering.
Cook for about an hour. Stir occasionally.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had beans similar to this at a little neighborhood restaurant in London and had to recreate them. They are great served with lamb meatballs, but as a side to a simple steak you have a perfect, easy meal.