Middle Eastern Chickpeas
Transform your weeknight meals with this flavorful Middle Eastern Chickpeas recipe, a vibrant, one-pan dish bursting with warming spices like cumin, coriander, cinnamon, and paprika. Simmered in a rich tomato and vegetable broth sauce, tender chickpeas soak up the aromatic blend, creating a hearty yet healthy vegetarian option full of protein and fiber. Fresh parsley and a splash of lemon juice add a bright, zesty finish, while a hint of cayenne offers a subtle kick. Perfectly versatile, this dish pairs beautifully with rice, couscous, or warm flatbread. Ready in just 40 minutes, it’s the ideal quick and satisfying meal for busy days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 400 grams canned crushed tomatoes
- 800 grams canned chickpeas, drained and rinsed
- 240 milliliters vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Finely dice the onion and sauté in the olive oil for 5-7 minutes, or until softened and translucent.
Mince the garlic and add it to the onions. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the ground cumin, ground coriander, paprika, ground cinnamon, and cayenne pepper to the pan. Stir to coat the onions and garlic in the spices, toasting them for 1 minute.
Pour in the crushed tomatoes and stir well to combine with the spices. Allow the mixture to simmer for 5 minutes, stirring occasionally.
Add the drained and rinsed chickpeas to the skillet, followed by the vegetable broth. Stir everything together and bring to a gentle simmer.
Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, uncover the pan and stir in the fresh parsley, lemon juice, salt, and black pepper. Adjust seasoning as needed.
Serve warm with rice, couscous, or flatbread. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5834 mg | 254% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 54.3 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3883 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
