Spiced Chickpeas

On pretty much a weekly basis for the past five years, when John and I ask each other what we should have for dinner, “spiced chickpeas with ginger” comes up. It’s also not unusual when Stephanie and Jack and I are planning on dinner together for this recipe to be tossed out as an idea. While it may have been an exotic way for us to fuel our spice purchasing addiction at one point, now it just feels like a homey family recipe.

Penzey's Order

One of the reasons this recipe has elevated itself to staple status is that it can be made from basic ingredients I tend to have on hand anyway: cans of chickpeas, a can of tomatoes, garlic, onion, spices, ginger (ginger can keep for quite awhile if you stash it in a cupboard rather than the fridge), rice, lemons, and cilantro. Oh, and a touch of mayo — it sounds crazy, but it really elevates this to a wonderful level of deliciousness. You can call it aioli in good conscience if it makes you feel better.

This meal also makes wonderful leftovers the next day in your lunch. That is, you should have plenty of leftovers if you don’t always end up eating more of it than you intend to…luckily I stopped myself in time last night!

spiced chickpeas

Spiced Chickpeas with Garlic Mayonnaise and Brown Rice

adapted from Deborah Madison’s recipe in Vegetarian Cooking for Everyone

Ingredients:

  • 1 cup brown rice, rinsed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced, divided
  • 2 tablespoons minced ginger
  • 1 15-oz can of whole tomatoes, chopped, juice reserved
  • 1 bay leaf
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon kosher salt
  • 2 15-oz cans of chickpeas, drained and rinsed

For the garnishes:

  • 1/4 cup of mayonnaise or light mayonnaise
  • 1/2 lemon, zested and juiced
  • 1/2 cup cilantro

Directions:

Start the rice. Use this method: Bring a large pot of water to boil. Rinse the rice and add it to the pot to simmer, uncovered, for 30 minutes, or until tender. Drain. Add it back to the pot and cover it to steam for another 10 minutes. Voila. The easiest brown rice ever.

For the chickpeas: Gather all the unprepped ingredients on the counter. Heat the olive oil in a large skillet over medium-low heat. Add the chopped onion and cook until translucent, 10-12 minutes. You can prep, measure, and chop the rest while the onion cooks if you have everything at hand and work quickly. To a medium bowl, add the ginger (try peeling it with the edge of metal spoon — it works great), the minced garlic (setting aside half for the garlic mayo), the chopped tomatoes (drain the liquid into a measuring cup), the bay leaf, spices, and salt. Once the onions are browned, add the tomato and spice mixture, and cook for about 5 minutes. Add enough water to the tomato liquid to equal 1 1/2 cups. Add this, along with the drained chickpeas to the pan, and simmer until thickened to a sauce-like consistency, about 10 minutes. Taste for salt. Don’t burn your tongue.

Meanwhile, zest and juice the lemon, adding it to the mayo along with the reserved garlic. Set aside.

Chop cilantro.

How is your rice doing? It is probably done at this point. Dish up. Add a spoonful of the mayo…I mean, aioli, and sprinkle on that cilantro. Enjoy!

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