Tomatoey Spiced Chickpeas

By Jillh929

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.

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground ginger
• Rounded 1/4 teaspoon hot red-pepper flakes
• 1 (1 1/2-inch) piece cinnamon stick
• 1 (28-ounce) can whole tomatoes in juice
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup finely chopped mint

Details

Servings 4

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.

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.

Stir in parsley and mint. Serve warm or at room temperature.