With high levels of fiber and protein, there’s no question that chickpeas are good for you. Sadly, though, they often fall short in the flavor department, ending up bland or, even worse, mealy. This recipe combats this problem with ample spice, and tons of flavor.
- 2 cups dried chickpeas, soaked overnight in cold water (or two 15-ounce cans chickpeas, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne
- ½ teaspoon freshly ground black pepper
- 6 tablespoons grape seed oil
- ½ shallot, minced
- 2 garlic cloves, minced
- Juice of ½ lemon
- 1 tablespoon dry sherry
- 1 cup spicy marinara sauce
- Fresh flat-leaf parsley, chopped for garnish
- If using dried chickpeas, drain and rinse them and transfer to a large pot. Add water to cover by 1 inch and bring to a boil, then simmer over medium-low heat until the chickpeas are tender, about 1½ hours. Drain and rinse. (The chickpeas can be cooked a day ahead and refrigerated, covered.)
- Preheat the oven to 425 degrees.
- Combine the chickpeas, cumin, red pepper flakes, cayenne, salt, and black pepper in a mixing bowl, drizzle with ¼ cup oil, and toss to coat.
- Spread the chickpeas out on a baking sheet in a single layer and roast, shaking the pan from time to time, for 20 to 25 minutes until the chickpeas are firm and dry. Set aside to cool. (The roasted chickpeas can be prepared a couple of hours in advance, covered, and held at room temperature.)
- Put a large sauté pan over medium heat and add the remaining 2 tablespoons oil. When the oil is hot, stir in the shallot and garlic and cook, stirring until soft, about 2 minutes. Add the chickpeas, tossing to heat through. Stir in the lemon juice, sherry, and marinara sauce. Cook, stirring, until the chickpeas are well-coated and the sauce is hot, about 2 minutes.
- Mound the chickpeas in a shallow serving bowl, top with chopped parsley, and serve warm.
Excerpted from Crossroads by Tal Ronnen with Scot Jones