They disappeared before I could take a picture. Sorry.
Moroccan Chickpeas
Originally found at Dinner with Julie
canola oil, for cooking
1 yellow onion, finely chopped
2 tsp cumin
1 tsp cinnamon
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cayenne
1 Tbsp grated fresh ginger
2 garlic cloves, crushed
1 small can tomato paste
3 cans chickpeas
1 roasted red pepper, chopped
Water, as needed
In a large skillet, saute the onion in a bit canola oil over medium-high heat, until soft. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste and a splash of water. Bring to a simmer. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be. Serve warm or refrigerate until chilled. Add the red pepper as desired.
My Notes:
First off, I just want to state that you should definitely check out the original recipe. I left a bunch of stuff out of mine (some of it by accident, some by design). It was still really good, and I wish I would've had some sort of flatbread to go with it, but it might be better if you follow the original recipe.
I didn't add the red pepper and it was plenty spicy. I think it would've made a good addition, but because I was bringing it to a potluck, I didn't want it to be too spicy for anyone. So I left it out.
