MEXICAN SPICY CHICKPEAS

Mexican Spicy Chickpeas image

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.