A recipe I cannabalized from a few different sources as a side-dish.
- salt to taste
- 1 tbsp. olive oil
- 3 cloves garlic finely chopped
- 1 onion, finely chopped
- 1/2 tsp. salt plus more to taste
- 1- in. piece fresh ginger peeled and finely shredded or minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. turmeric
- 1/4 tsp. red pepper flakes (optional)
- 1 1/2 cups chicken or vegetable broth
- 1 can (15 oz.) chickpeas (garbanzo beans) rinsed and drained
- lemon juice to taste
- 1/3 cup chopped flat-leaf parsley
- Carbohydrate 1.42404343742072 g
- Cholesterol 0 mg
- Fat 6.98564874999273 g
- Fiber 0.627315628423363 g
- Protein 1.11869156246663 g
- Saturated Fat 0.975629624999825 g
- Serving Size 1 1 Serving (110g)
- Sodium 1010.32306249968 mg
- Sugar 0.79672780899736 g
- Trans Fat 0.227113749996797 g
- Calories 71 calories
Step-by-step
- In a medium pot over medium-high heat, heat the olive oil; add the onion. Stir frequently until the onion is soft, about 3 minutes.
- Add the garlic and ginger. Cook, stirring, until it's very fragrant, about 1 minute. Add the cumin, coriander, turmeric, and red pepper (if using). Cook, stirring, 30 seconds. Add the broth, increase heat to high, and bring the mixture to a boil.
- Stir in the chickpeas, cover, and cook until the flavors blend and the chickpeas are heated through. Uncover for about 2 minutes until most of the liquid is absorbed.
- Add salt and lemon juice to taste. Serve hot, topped with parsley.
Aromatics released from freshly grated ginger and minced garlic create an intense foundation when sweated in a medium pot over medium-high heat. Onions require precisely three minutes of frequent stirring to soften without developing excess browning, ensuring the base remains sweet rather than bitter. Ground cumin, coriander, turmeric, and red pepper flakes demand continuous motion for thirty seconds in the warm oil to toast their fat-soluble compounds before liquid is introduced. Substituting vegetable broth for chicken broth alters the final body slightly, requiring an extra minute of reduction time to achieve the correct coating consistency. Rinsing canned chickpeas removes excess sodium and canning liquid, yielding a cleaner flavor profile once the 1 1/2 cups of broth reduces during the final two-minute uncovered phase. Fresh lemon juice added at the very end brightens the mineral notes of the legumes, while flat-leaf parsley contributes a clean herbaceous contrast to the warm spices.
