Tunisian Chickpeas

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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 carrot 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 recipe calls for harissa paste which is a hot paste used a lot in North

African cooking. 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