Chick Peas with Garlic & Green Chillies
Submitted by skodie
Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that’s perfect for scooping with warm bread or pita.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is chickpeas getting the full flavor treatment in under 30 minutes.
Toasted cumin seeds bloom in a splash of stock, then tomato paste and six cloves of garlic create a base that’s earthy and deep. Canned chickpeas and diced potatoes simmer together until the potatoes break down just enough to thicken the sauce, while fresh green chiles add bright heat that wakes up every bite.
Serve it as a spread, a dip, or a side dish with crusty bread for mopping up every savory drop.
Cooking Tips
- Toast cumin seeds until fragrant to unlock their full earthy flavor
- Adjust chile heat to your preference (start with one, taste, add more)
- Dice potatoes small so they cook in the same time as chickpeas warm through
- Add a squeeze of lemon at the end for brightness
Ingredients
Directions
Sauté the cumin seeds and garlic in stock or sherry for 2 minutes then add the diluted tomato paste and cook for 1 minute longer.
Then add the chick peas, water, potato, salt, green chillies, ground cumin, and lemon juice.
Simmer for 20 mins.
Serve with bread.
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