Spicy Southwestern Garbanzo Beans or Chickpeas to us

DifficultyBeginner

This was a recipe from an old American cook book that I have adapted to suit my taste which is for it to be more spicy and less sweet, this dish is quite addictive and can be served hot or room temperature, serve with rice, pickles, flatbreads, on toast or just on their own with a spoon

TweetSaveShare
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 tbsp Olive oil
 1 Medium onion, finely chopped
 1 tbsp Ginger finely chopped (or use 1 cube of frozen)
 2 Cloves of garlic finely chopped (or use 1 cube of frozen)
 2 Red chillies finely chopped
 4 Large ripe tomatoes roughly chopped
 1 tbsp Tomato puree
 2 tsp Ground cumin
 1 tsp Ground coriander
 ½ tsp Cayenne pepper
 ½ tsp Sea salt
 ½ tsp Fresh ground black pepper
 1 Jar of chickpeas drained
 150 ml Vegetable stock
 100 g Chopped Dates
 Juice of 1 lime plus lime wedges to serve
 Chopped coriander to serve (optional)
Serves 2-3 persons depending if your are serving with an accompaniment
1

Heat the oil in a large frying pan and add the onion and fry for 5 minutes until softened, then add the garlic and ginger and stir for a further minute

2

Add the chopped chillies and cook for 2 minutes.

3

Add the chopped tomatoes and cook for 5 minutes until starting to soften and break down.

4

Add the tomato puree and all of the spices and seasonings and stir through for 1 minute.

5

Add the chickpeas, dates and stock, cover and simmer for 10 minutes and then uncover to thicken slightly for 5 minutes more.

6

Stir in the lime juice, check for seasoning and serve.

Category, , , , ,

Ingredients

 1 tbsp Olive oil
 1 Medium onion, finely chopped
 1 tbsp Ginger finely chopped (or use 1 cube of frozen)
 2 Cloves of garlic finely chopped (or use 1 cube of frozen)
 2 Red chillies finely chopped
 4 Large ripe tomatoes roughly chopped
 1 tbsp Tomato puree
 2 tsp Ground cumin
 1 tsp Ground coriander
 ½ tsp Cayenne pepper
 ½ tsp Sea salt
 ½ tsp Fresh ground black pepper
 1 Jar of chickpeas drained
 150 ml Vegetable stock
 100 g Chopped Dates
 Juice of 1 lime plus lime wedges to serve
 Chopped coriander to serve (optional)

Directions

Serves 2-3 persons depending if your are serving with an accompaniment
1

Heat the oil in a large frying pan and add the onion and fry for 5 minutes until softened, then add the garlic and ginger and stir for a further minute

2

Add the chopped chillies and cook for 2 minutes.

3

Add the chopped tomatoes and cook for 5 minutes until starting to soften and break down.

4

Add the tomato puree and all of the spices and seasonings and stir through for 1 minute.

5

Add the chickpeas, dates and stock, cover and simmer for 10 minutes and then uncover to thicken slightly for 5 minutes more.

6

Stir in the lime juice, check for seasoning and serve.

Spicy Southwestern Garbanzo Beans or Chickpeas to us
IngredientsDirections

Leave a Reply