Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.
Recipe information
Total Time
35 min
Yield
Makes 4 (main course) or 6 (side dish) servings
Ingredients
1
1
1
1
1
1
2
1
1
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Preparation
Step 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.
Step 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.
Step 3
Stir in parsley and mint. Serve warm or at room temperature.