Moroccan-Style Chickpeas with Olives
(adapted from bittersweet)
Ingredients
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
Instructions
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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