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.
(Images: Emily Ho)