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 2 tablespoons olive oil 1 small red onion, thinly sliced (about 1/2 cup) 2 cloves garlic, minced 1 teaspoon freshly grated ginger 1 teaspoon ground anardana/dried pomegranate seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cloves Salt 1 1/2 cups cooked chickpeas (if canned, drain and rinse) Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until soft and browned. Add garlic, ginger, spices, and 1/4 teaspoon salt. Reduce heat to low and cook, stirring frequently, for 5 minutes. Add chickpeas, stir well, and cook until heated through. Adjust salt to taste. Serve hot or at room temperature. May be eaten with bread, rice, or couscous, or served or a bed of salad greens with a drizzle of olive oil. Garnish with fresh cilantro, if desired. Related: Warm and Spicy Vegetarian Supper: Chana Masala (Images: Emily Ho)