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.
coarsely mash and fry as fritters, then serve topped with fried eggs
Recipe information
Total Time
35 min
Yield
Makes 4 (main course) or 6 (side dish) servings
Ingredients
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.
