Thursday, April 12, 2018

Moroccan Cumin Chickpeas



I live in a very diverse area in a high rise with neighbors of all nationalities. Last night my friend Suzanne, who is originally from Morocco, invited a group of us for dinner to taste some of her authentic family recipes. Moroccan Cumin Chickpeas was one of her recipes which happens to be vegan and gluten free.



Being a vegetarian, I have certainly eaten my share of chickpeas ( garbanzo beans) , but her recipe really intrigued me. First of all the chickpeas were slightly smaller in size than the ones I usually see. In addition, they had a brown golden hue and the fragrant aroma of cumin. I was excited to dig in to the slightly saucy  beans, and I wasn't disappointed. They were exotic in taste, smooth and buttery in texture, and very delicious. ( of course you gotta like cumin and we do!)


The chickpea recipe makes a nice side dish for any meal or a wonderful addition to a Middle Eastern Mezza ( appetizer salads)


To say that Suzanne is an outstanding cook is an understatement. I will write another post describing more of  her  other  unique dishes that she served at this outstanding meal.

Can Make it in a Regular Pot or an Instant Pot

Although Suzanne made her chickpeas in a regular pot, I decided to make mine in my Instant Pot which saves hours of time with quality results. ( I'll give the recipe both ways)


Other Moroccan Recipes
I have published Moroccan recipes in the past. Savory and lemony Moroccan carrots is a favorite. If you like things hot, Moroccan Harissa soup ( with Harissa recipe) is outstanding and easy,
I'm glad to add Moroccan Cumin Chickpeas to my list of Moroccan recipes that meat gluten free standards.

c


Ingredients: 
1 bag of dry chick peas ( like Goya Brand) , washed and soaked overnight
1 level teaspoon of turmeric
1 level teaspoon of cumin
3 cloves of garlic, diced
2 Tablespoons olive oil 
1 teaspoon of Himalayan salt 
1 cup of water

Directions for Instant Pot: ( 20 minutes) 
Pour 2 Tablespoons of olive oil into the Instant Pot. Add the garlic and saute in the Instant Pot for 1 minutes. Turn off saute mode and switch to manual or pressure cook. Add washed and soaked uncooked chickpeas, turmeric, cumin, salt and water. Cook in Instant pot on high pressure for 20 minutes. Allow to steam release on it's own.

Directions for Regular Pot:
Place 2 Tablespoons of olive oil in a 5 quart pot. Add garlic and saute for one minute. Add dry soaked overnight chickpeas and stir in the oil in garlic. Add turmeric, cumin, and salt and 5  cups of water. Bring to a boil and simmer for one and half hours until chick peas are soft. Add additional boiling water if needed or boiling vegetable broth. 

My Notes: 
1. This recipe is extremely economical to make
2. This recipe makes a tasty side dish for any meal or with a salad it's lunch
3. The Instant Pot make it so fast and easy
4. No need to use cans that have aluminum and bpa
5. Very high in fiber and other nutrients
6. Great recipe when health matters 

13 comments:

  1. What a wonderful meal! I LOVE cumin and use it very often in beans and veggies too. Your cumin chickpea looks delicious.

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    1. Hi Angie,
      I always appreciate your comments. It took me a while to learn to like cumin- but that was a long time ago, I love it too and that's why these chickpeas taste especially good to me.

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  2. Delicious sounding recipe. I'll give it a try. I'm curious to know what's in those other little dishes. Everything looks so good. Pinned this to my plant-based recipe and lifestyle board. Yum, yum.

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    1. hi Nancy,
      The recipe is perfect for you - vegan and all natural-- It was tasty way to eat chick peas

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  3. Sounds simple and yummy. I DO in fact love cumin. Love the smell. Yum. I really need to buy more dry beans instead of canned & was thinking about it last week. This is a great recipe to start with!

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    1. I try to avoid canned beans as much as possible and with am Instant Pot , I have no excuse

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  4. Ooooh, I love both chickpeas and cumin! Thanks, Judee! Btw, I sent you an email. You won a prize in March Muffin Madness!

    Shirley

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    1. Thank you shirley- I was away for the weekend and missed your email. Will look for it right now- thanks so much

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  5. What a lovely dinner and sounds like a very interesting neighborhood. The Moroccan Cumin Chickpeas look delicious and a recipe I want to try. Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

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    1. Yes, the neighborhood which is a high rise building is very interesting with so many different ethnic groups

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  6. Thanks for sharing at Home Sweet Home!

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  7. It's lovely that Suzanne shared her recipe with you - and I love your version too, Judee! Thank you so much for sharing these beautifully spiced chickpeas with us at the Hearth and Soul Link Party.

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Thank you for your comment - I love the feedback and interaction

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