Did you know…. chickpeas, or garbanzo beans are one of the top 10 trending food products in 2021? Chickpeas have so many benefits– a low glycemic index (your body absorbs and digests them slowly), high dietary fiber (which can help lower cholesterol), calcium and magnesium.
India produces the most worldwide, though grown in more than 50 countries.
This Ottolenghi recipe my daughter sent me reminded me of the dish Chole- though the traditional recipe takes quite a bit of time to cook. This recipe’s only liquid is oil- cooking the chickpeas and other ingredients in the olive oil makes all of the flavors more concentrated and flavorful. All you need is a casserole dish or large pot with a lid, and in an hour and a half the dish is done.
The recipe calls for canned chickpeas, but if you choose- soak 1 1/2 cups dry chickpeas overnight or for at least 4 hours with a pinch of baking soda. Rinse and add more water, pressure cook them for 5 minutes and they’re done!
2 (14 ounce) cans chickpeas, rinsed
10 whole garlic cloves, chopped (if you prefer, thinly slice or leave whole)
1 tablespoon ginger, grated or thinly sliced
1 pint cherry tomatoes
1 tablespoon tomato paste
2 teaspoons each: cumin seeds and coriander seeds, crushed or blended in a spice grinder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili flakes, optional
2 teaspoons paprika
2 fresh or dry red chilies, optional
1 teaspoon sugar
1 teaspoon salt
1/2-3/4 cup olive oil
Heat oven to 325 degrees.
Put all the ingredients in a casserole dish (which has a lid). Stir to combine.
Cover with the dish, place in the oven and cook for about 75 minutes, stirring once halfway.
Serve with Pita bread, Naan using the bread to soak up the flavored oil, or rice.