Spicy Moroccan Chickpeas
Spicy taste and beans go together like love and marriage...they stimulate circulation so the protein in the beans doesn't sit too heavy on us.
1 bay leaf
1/2 cup dried chickpeas, rinsed well, soaked for 1 hour with 2 teaspoons baking soda*
1 1/2 cups spring or filtered water
1-inch cinnamon stick
extra virgin olive oil
1/2 yellow onion, diced
1 small carrot, diced
1-2 stalks celery, diced
2-inch piece fresh ginger, grated, juice extracted
pinch ground saffron
generous pinch tumeric
generous pinch cayenne
1 ripe tomato, diced
2-3 sprigs fresh parsley, finely minced
Drain the soaking chickpeas and rinse them well to remove the baking soda. Place bay leaf on the bottom of a pot and add drained chickpeas and water. Bring to a boil over medium heat, uncovered, and allow to boil for 5 minutes. Add cinnamon stick, cover and reduce heat to low. Cook chickpeas until tender, about 1 hour. When the beans are done, drain off any remaining liquid, discard the cinnamon stick and bay leaf, if using and set aside.
Place a small amount of oil in a deep skillet, with onion and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Add carrot and celery, another pinch of salt and saute for another 2 minutes. Stir in ginger juice, saffron and spices and season lightly with salt. Stir in cooked chickpeas and season to taste with salt. Remove from heat and stir in diced tomato. Transfer to a serving platter and sprinkle with minced parsley. Makes 3-4 servings.
* You may use canned organic chickpeas to cut cooking time in this recipe. Just rinse the beans and simmer them for 15 minutes with the cinnamon stick.