For a quick, nutritious, low-fat, yet filling and satisfying meal for two (with plenty of leftovers for bringing to work) look no further.
I’ve been getting into the Gourmet Everyday Quick Kitchen recipes in a big way during these hectic months of belt-tightening. This recipe, from the March 2009 edition, is absolutely stellar. I only got my magazine a few weeks go, and already I’ve made it twice.
The secret is in the spices, which are basic and when combined, give this dish a delicious kick that’s not too overpowering or spicy. I’ve been grinding many of my own (in this case, the dried chilies and the coriander) spices lately in my coffee grinder. This time I threw in the already ground spices as well to create a custom blend.
I’m a huge sucker for tomatoey recipes, and love that Gourmet is embracing one of my favorite adjectives. This recipe works great year-round, just try to use the highest quality tomatoes you can get.
I keep expounding upon the virtues of soaking dried chickpeas (so good, so cheap, etc.), but I’ve been terrible at actually planning ahead. I could do so much better!
The first time I made this I skipped the mint and the parsley and used some basil I had leftover, which worked great. This time I got the proper ingredients and they made the dish so much more amazing, especially the next day, and especially the mint. If you can, go for it! I also added some rice vinegar for a little tang.
A nice dollop of yoghurt makes this dish super-special. The tangy yoghurt compliments the spices so well, it’s as good as any chickpea curry I’ve had at my favorite Indian places. The best thing about this recipe: It’s ready in under half an hour and can feed (and satisfy!) you for days.
Tomatoey Spiced Chickpeas
Adapted from Gourmet, March 2009
1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
1/4 cup rice vinegar (balsamic would also work)
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas and vinegar. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
Stir in parsley and mint. Serve warm or at room temperature.
