Thursday, April 26, 2012

Morroccan-Style Chickpeas with Olives

This was great--I almost never put olives in cooked dishes--but ultimately too salty.  I halved the recipe, used a mix of kalamata and green olives, and omitted a few things, but I didn't really change Hannah's recipe too much.  The olives give the dish a savory, almost meaty flavor.

Moroccan-Style Chickpeas with Olives
(adapted from bittersweet)

2 TB olive oil
1/2 large yellow onion, diced
1/2 TB finely minced ginger
1/2 TB finely minced garlic
1/2 TB ground coriander
1/2 TB ground cumin
1 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp cayenne
1 c canned diced tomatoes, with juice
1/2 c vegetable stock (perhaps 1/4 c stock and 1/4 c water?)
7 oz whole, pitted green and/or kalamata olives, drained and rinsed
2 c cooked chickpeas
zest of 1/2 lemon

In a large pan or pot, heat oil.  Over medium heat, saute onion about 5 minutes, then add ginger, garlic, and spices.  Cook until fragrant, then add tomatoes, stock, olives, and chickpeas.  Cover and simmer 10-20 minutes.  Add lemon zest near the end.  Serve hot or cold!  Serves about 3.

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