Tunisian Chickpeas

I tried this recipe for Tunisian chickpeas last night from Olive Trees and Honey but overall it was only OK. It used way too much cumin for my taste and a lot of garlic. I am going to share the basic idea because I thought it was interesting and with some work could be a great weeknight meal

First, you sauté a lot of garlic in olive oil and then add pieces of bread. The idea is to brown the bread and infuse it with the fried garlic and then throw it in the food processor and later add it to thicken the sauce. I think this is a brilliant idea and that was the most amazing part of the dish, everything was infused with garlic bread flavor! I need to start doing this in soups.

Actually first you are supposed to cook 2 cups of chickpeas but instead I used two cans and maybe that was my problem–not enough chickpeas– because then it called for 2 TBS of cumin, some sweet paprika, 2 small dried red chiles, and 20 peppercorns after autéing 2 onions in the same pan you used for the garlic. Then after cooking that a few minutes you add the chickpeas, a cup of water, and a bunch of kale (or chard or spinach).

When I make this again I am going to back off the cumin and add black olives and mushrooms. Mmm olives.


6 thoughts on “Tunisian Chickpeas

  1. Kiersten

    Sorry it didn’t turn out as well as you hoped. I am always disappointed when recipes don’t turn out the way I expect them to. Better luck next time!

  2. Shannon (Vegan Burnout)

    Hoo boy, 2 Tbsp of cumin is obscene! Reminds me of the time I made a potato-corn chowder that called for 2 Tbsp of black pepper. Stupid me actually added all that pepper and the chowder was inedible. So sad. That garlic bread idea is great though, and I think mushrooms make everything better!

  3. shellyfish

    That is a huge amount of cumin, and that’s coming from a cumin lover. Sorry it didn’t turn out like you’d hoped – I make a similar recipe, and it’s got about 1 tsp, maybe even 3/4tsp, and it’s just right.

Comments are closed.