Festive Spiced Chickpeas Recipe - Cooking Index
Festive Spiced Chickpeas Recipe - Cooking Index
Don't be intimidated by this long ingredient list: Much of it is a spice mix you can put together in a couple of minutes. Canned chickpeas work fine here, but remember they just need to heat through, not cook; two to three minutes in the pot is plenty.
Courses: Vegetarian| Spice Mixture | ||
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Paprika |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground coriander |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| Assembly | ||
| 1 1/2 tablespoons | 22ml | Olive oil |
| 2 | Chickpeas - (20 oz ea) - drained, rinsed | |
| 1 tablespoon | 15ml | Light brown sugar |
| 2 tablespoons | 30ml | Carrots - grated - (1 cup) (medium) |
| 1/4 cup | 15g / 0.5oz | Finely-chopped red onion |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Chopped fresh parsley |
Make spice mixture: In small bowl, mix cumin, paprika, cinnamon, coriander, cloves, salt and pepper.
In large skillet, heat oil over medium heat. Add spice mixture and cook, stirring constantly, 15 seconds. Stir in 3 tablespoons water. Cook briefly, stirring, then stir in chickpeas.
Cover, reduce heat to medium-low and cook 2 minutes, stirring once. Stir in brown sugar, then carrots and onion. Cover and cook 1 minute more. Remove from heat and mix in lemon juice.
Transfer chickpeas to serving bowl, sprinkle with parsley and serve warm.
This recipe yields 6 servings.
Per Serving: 193 Cal; 6g Prot; 5g Total Fat (1 Sat. Fat); 32g Carb.; 0mg Chol; 368mg Sod.; 5g Fiber.
Source:
Vegetarian Times, December 2000
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