Tunisian Chickpeas

[Guest guest]

Here is another favourite, also not from Robin Robertson.

 

This recipe calls for harissa paste which is a hot paste used a lot

in North African cooking. Here in Scotland I usually buy a small jar

of it, but you could make it from scratch - Christiane has a recipe

for it on her blog:

http://28cooks.blogspot.com/2006/03/harissa-i-adore-hot-sauces-and-

i.html

 

Last time I made this recipe I misread it and added 2 Tbsp of harissa

instead of 2 tsp so the chickpeas were rather hot, but still very

good nonetheless!

 

Tunisian Chickpeas

 

225g (1 1/3 cups) dried chickpeas (garbanzos) soaked overnight

30ml (2Tbsp) olive oil

1 onion finely chopped

2 carrots julienned (I used a potato peeler)

2.5 cm (1 inch) fresh root ginger, peeled and finely grated

600ml (2 1/2 cups) vegetable stock

1 cinnamon stick

pinch of saffron

30 ml (2 tbsp) tomato paste

5-10 ml (1-2 tsp) harissa paste

2.5 ml (1/2 tsp) ground cumin

200g (1 cup) chopped tomatoes

salt and black pepper to taste

Handful of fresh coriander (cilantro)

 

Preheat crockpot on High. Put drained soaked chickpeas in fresh water

in a saucepan, bring to the boil and cook for 10 min. In another

saucepan saute the onion and caroot in oilve oil until tender. Add

ginger, drained chickpeas (garbanzos), stock, tomato paste, harissa

paste, cumin, saffron and tomatoes. Bring to the boil and transfer to

slow cooker (crockpot). Cook on low for 8-10 hours until all

ingredients are tender. Add salt and pepper if required and a handful

of fresh chopped coriander leaves (cilantro). Serve with rice or

couscous.

Serves 4

 

Adapted from Vegetarian Recipes for your Slo-Cooker by Annette Yates.

This is an excellent book.