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Spicy Chick Peas

5 from 1 vote

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East meets West in this spicy Anatolian-flavored chick-pea stew.

5 from 1 vote

Spicy Chick Peas

By Diane Kochilas

Prep Time 5

Cook Time 1 30

Servings

Beans & Pulses, Course, Dairy Free, Gluten Free, Ladero, Lent / Fasting, Main Courses, Main Ingredient, Meze / Starters, One-Pot, Recipes, Type of Dish, Vegan, Vegetarian

Prep Time 5

Cook Time 1 30

Servings

Beans & Pulses, Course, Dairy Free, Gluten Free, Ladero, Lent / Fasting, Main Courses, Main Ingredient, Meze / Starters, One-Pot, Recipes, Type of Dish, Vegan, Vegetarian

Ingredients

1 /2 lb. / 250 g dried peeled chickpeas
½ cup extra virgin Greek olive oil
1 red onion finely chopped
3 cloves garlic finely chopped
1 tsp. curry powder
½ tsp. cumin powder
½ tsp. turmeric powder
½ tsp. cayenne
2 tbsp. lemon juice plus grated zest of 1 lemon
Salt and pepper
3 tbsp. finely chopped fresh flat-leaf parsley or cilantro

Instructions

Place the chickpeas in a large pot with ample cold water. Bring to a boil over high heat. Reduce to low and simmer for about 1 – 1 ½ hours, or until tender. Remove from heat and drain.
Heat 2 tablespoons olive oil in a medium skillet over medium heat and sauté the onion and garlic until soft. Add the spices to the pan and stir all together for a few minutes.

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You can find peeled chickpeas in Greek markets all over North America and Europe. You can also use regular dried chickpeas for this dish, but they will need to soak for 8 hours before you boil them and the boiling time is longer.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spicy Chick Peas