MEXICAN SPICY CHICKPEAS

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Mexican Spicy Chickpeas image

Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese

Provided by mitrajam

Time 1h

Yield Serves 4

Number Of Ingredients 14

10 oz dried chickpeas ( 1 can 19 oz chickpeas)
1 whole onion, peeled left whole
1 tbsp oil
2 onions, chopped
1 garlic clove, crushed
1 red pepper, seeded and chopped
1/4 teaspoon ground black pepper
1/2 tsp turmeric
1 small dried hot red, chili, crumbled (optional)
1/2 teaspoon dried oregano
10 oz skinned and chopped tomatoes
2-tbsp tomato paste
3 1/2 fluid oz water OR reserved bean liquid (if using dried)
2 tbsp chopped fresh coriander

Steps:

  • Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
  • Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
  • Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
  • Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
  • Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
  • liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

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