Tomatoey Spiced Chickpeas Recipe

Tomatoey Spiced Chickpeas Recipe

  • 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
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup finely chopped mint
  1. 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.
  2. Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
  3. Stir in parsley and mint. Serve warm or at room temperature.
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