Warm Spiced Chickpeas with Chopped Herbs
- TOTAL TIME: 30 MIN
- SERVINGS: 6 to 8
This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle Eastern flavor, the chickpeas are tossed with toasted cumin, fennel and coriander seeds and minced preserved lemon, then brightened with chopped fresh herbs.
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons coriander seeds
- 1/2 cup extra-virgin olive oil
- 2 shallots, halved and thinly sliced
- 1/2 preserved lemon, pulp discarded and peel minced (see Note)
- Three 15-ounce cans chickpeas, rinsed and drained
- 1 cup chopped flat-leaf parsley
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground pepper
- In a large skillet, toast the cumin, fennel and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a mortar and let cool slightly, then finely grind.
- In the same skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until softened, about 1 minute. Add the preserved lemon and the ground spices and cook, stirring, until fragrant, about 2 minutes. Stir in the chickpeas and the remaining 1/4 cup of olive oil and cook until the chickpeas are heated through, about 5 minutes.
- Stir in the parsley, cilantro and lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve warm.
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Congratulations to Mei Lin, winner of Top Chef Season 12.