Spicy Garbanzos

These spiced chickpeas come together fast and taste like they took much longer. Whole mustard seeds popped in oil with onion, then garbanzo beans stirred in with tomato paste, cinnamon, and ground cloves. It’s a warm, fragrant side that goes with just about anything.

Cooking the mustard seeds first is what unlocks their flavor. When they hit the hot oil, they pop and crackle, releasing a nutty, slightly pungent aroma that infuses the entire dish. Cook them until you hear them sputtering, then add the onion before they burn. That popping sound is your signal that the flavor has been activated.

The spice combination here is unusual and effective. Cinnamon and cloves are more commonly associated with baked goods, but in small amounts with savory ingredients, they add a warm complexity that pairs naturally with the earthy, nutty flavor of chickpeas. Tomato paste concentrates the sauce without making it watery, coating each bean in a rich, spiced glaze.

Pro Tips

• Drain the canned chickpeas well. Excess liquid dilutes the sauce and you want it thick enough to cling to each bean.
• Keep the heat moderate after adding all the ingredients. The tomato paste can scorch if the heat is too high.
• This dish tastes better after sitting for 10 to 15 minutes. The beans absorb more of the spice flavor as they cool slightly.

Variations

• Add a pinch of cayenne or red pepper flakes for extra heat.
• Stir in a handful of fresh spinach at the end for color and extra nutrition.
• Serve over rice or stuffed into warm pita bread for a quick, filling meal.