Squeezing richness out of vegetarian dishes is always a joy. This smoky, sweet, and earthy "stew" is brought to life with the nutty tahini. Get your pita bread ready !
Ingredients (Serves 2)
Chickpeas - 14oz (1 can, or cooked)
3 Tbsp of Tomato Paste, or 1 cup of tomato puree
Tahini Dressing: https://www.lemonpantry.com/post/lemon-tahini-sauce
Spices:
2 Tbsp Sweet Paprika
1 Tsp Salt
1 Tsp Smoked Paprika
1 Tsp Cayenne (optional, paprika can be hot, too)
1/2 Tsp Cumin
1/2 Tsp allspice
1/2 Tsp cinnamon
Bonus spices: 1 Tsp coriander , a few black cardamom pods
Steps
Saute the already cooked chickpeas in a saucepan, in olive oil, and spices for 3-5 minutes.
Add 1/2 cup of water, bring to a slow boil to soften the chickpeas- 5 minutes
Add tomato (paste or puree), stir.
The end result texture should be closer to a gravy and not thin. Depending on the tomato product, you can reduce the liquid down to achieve the desired consistency. (5-10mins). Keep an eye on the salt as you reduce the liquid. Do not fully-salt before adding the liquids.
Prepare the tahini dressing per: https://www.lemonpantry.com/post/lemon-tahini-sauce
Allow the chickpea dish to cool off a bit, drizzle in the tahini and serve with pita bread or naan.
* substitute yogurt or labneh for tahini
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