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)
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
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)