Saturday, August 10, 2013

Cumin chickpeas

As a child chickpeas was introduced to me in different ways. My mother mostly used the dried version back then. I still remember her reaction when she first saw chickpeas in cans; " this looks like it might be easier to cook", she looked somewhat relieved. The dried version usually has to be boiled  for 30 minutes to reach the tenderness of that in the can. Chickpeas being canned, has no affect on it's nutritional value. It's high source of protein makes it an awesome substitute for meat, so go crazy on this recipe dear vegetarians. I myself am not a vegetarian, but I like to have it at least once per week. It's usually a side dish at dinner or lunch. I really like this version and I hope you do too! 



1 can chickpeas
2 tbs olive oil
1 tsp ground cumin
1 tsp whole cumin
2 cloves garlic crushed
1/2 onion cubed or chopped
1/4 tsp salt 
3 stalk green onion chopped 
2 tbs cilantro chopped
1/4 cup water 

Prepare your ingredients, open your can of chickpeas and drain it's water. With oil in pan place it on medium heat. Once oil seem hot enough to start cooking, add onion and garlic to infuse (about 20 seconds). Add cumin, both ground and whole and fry for an additional 10 seconds. Add your can of chickpeas, salt and let cook for 1 minute while turning  it every 20 seconds within the minute ( gentle turning). Add water, cover and let steam-cook for about five to ten minutes or until water has dried off. Turn occasionally to achieve even cooking. Add green onions and cook for an additional 10 seconds. Add cilantro, remove from heat, place in  a lovely serving dish and enjoy! 

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