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Curried Moroccan Chickpeas

 

Went looking for a side dish that complemented the spice in the rest of the dishes and this was a great healthy option

 

14 oz can chickpeas

1/2 cup coriander/cilantro, lightly chopped

1/4 cup fresh-squeezed lemon juice (or substitute lime)

1 shallot OR 1/3 cup purple onion, minced or diced

3 cloves garlic, minced

2 stalks celery

1/2 tsp. turmeric

1/4 to 1/2 tsp. cayenne pepper (or more - adjust according to desired spiciness)

2+1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. black pepper

2 Tbsp. soy sauce

2 Tbsp. oil

 

Heat up a wok or frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots (or onion) and garlic. Stir-fry 1 minute.  Add all of the dry spices (except the pepper), plus soy sauce. Stir-fry together briefly.  Add the chickpeas and continue stir-frying until they are covered with the spice mixture and are nice and hot (about 5 minutes). If they become too dry, add a tbsp water.

Remove from heat. Stir in the lemon juice, black pepper, and most of the fresh coriander. Top with any remaining coriander and serve hot with rice.

Serves 4 as a side and pairs perfectly with a Grenache or a Sangiovese.

 

Check out other Food and Wine Pairings HERE