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Homemade Spicy Mediterranean Chickpeas photo

Spicy Mediterranean Chickpeas

This dish packs a punch with flavor! Enjoy hearty chickpeas simmered in spices and tomatoes for a delicious Mediterranean delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 tablespoon olive oil
  • 1 small yellow onion 1/2" dice
  • 4 cloves garlic peeled and minced
  • 1/2 teaspoon coriander ground
  • 1 teaspoon cumin ground
  • 1 pound chickpeas (garbanzo beans), dried and rinsed
  • 6 cups vegetable broth (more as needed to cover chickpeas by 1")
  • 15 ounces whole stewed tomatoes canned, drained
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon black pepper ground (more to taste)
  • Parsley for garnish
  • Cilantro for garnish

Equipment

  • Large pot
  • Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and sauté for another minute until fragrant.
  2. Stir in the ground coriander and cumin, allowing the spices to toast briefly to enhance their flavors.
  3. Add the rinsed chickpeas to the pot and stir well to coat them with the onion and spices.
  4. Add the vegetable broth, ensuring the chickpeas are covered by at least 1 inch of liquid. Bring to a boil, then reduce heat and let simmer for about 30 minutes, or until tender.
  5. Stir in the drained whole stewed tomatoes, red chili flakes, salt, and black pepper. Simmer for an additional 10 minutes.
  6. Taste the dish and adjust the seasoning, adding more salt or chili flakes if needed.
  7. Ladle the spicy chickpeas into bowls and garnish with chopped parsley and cilantro. Serve warm.

Notes

  • For a healthier option, use low-sodium vegetable broth.
  • Feel free to add more vegetables like bell peppers or spinach.
  • Store leftovers in an airtight container for up to 4 days.