I have been absolutely obsessed with all things chickpeas lately. For me, one of the things I love most about cooking is the aromas I can create in the kitchen. The smell of Middle Eastern spices fill the house and pack whatever you’re making with loads of flavour. As we head into the cooler months when we want food that is comforting, meals like this are perfect. It comes together in just a few minutes but the depth of flavours makes it taste like it has been cooking all day. I also love throwing sweet elements into savoury dishes and I think the dates go so perfectly here. I really hope you give these a try and if you do please send me a picture because I would love to see!
RECIPE (serves 3)
3 tbsp olive oil
½ red onion, finely diced
2 large carrots, grated
2 x 400g cans of chickpeas, rinsed and drained
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 teaspoon freshly ground black pepper.
2 tsp salt
1/3 cup chopped dates
¼ cup chopped parsley
Pour olive oil in a non-stick pan over high heat. Add in the red onion and carrots with a sprinkle of salt.
Sauté for 5 minutes or until the carrots have cooked down.
Add the chickpeas, paprika, cumin, coriander seeds, cinnamon, nutmeg, cardamom, nutmeg, cardamom, cloves, pepper and a really good sprinkle of salt. Mix well so that all the chickpeas and vegetables are coated in the spices.
Cook over medium heat for 10 minutes.
Add in the chopped dates and parsley. Mix in until well distributed and remove from the heat.
I serve this alongside some veggies, brown rice and a generous dollop of coconut yogurt on top. Leftovers make for a delicious addition to lunch the next day.