Earlier this week, we highlighted one of the latest additions to our spice cupboard, anardana, or dried pomegranate seeds. Experimenting with the souring ingredient led to this recipe for warmly spiced chickpeas with a touch of sweet tartness. Served with grains or tossed in a salad, they make a zestful and wholesome vegetarian meal.
Note: Anardana may be found in the form of whole seeds, powder, or something in-between. We took coarsely ground seeds (as shown here) and ground them a bit more using a mortar and pestle.
Spiced Chickpeas with Anardana (Dried Pomegranate Seeds) Serves 2