1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour
2 Cups fresh spring or filtered water
1-Inch piece of kombu or 1 bay leaf
1-Inch cinnamon stick
About 1 tablespoon extra-virgin olive oil
1/2 Yellow onion, diced
1 Small carrot, diced
1 to 2 Stalks celery, diced
2-Inch piece fresh ginger, grated, juice extracted
Pinch ground saffron
Generous pinch turmeric
Generous pinch cayenne
1 Ripe tomato, diced
2 to 3 Sprigs fresh flat leaf parsley, finely minced
Drain the beans, discarding the soaking water. Place the beans and fresh water in a heavy saucepan. Add the kombu. Bring to a boil, uncovered, over medium heat. Boil for about 5 minutes. Add the cinnamon stick, cover and reduce the heat to low. Cook the beans until tender, about 1 hour. When the beans are done, drain off any remaining liquid, discard the cnnamon stick and kombu and set the beans aside.
Place the oil and onion in a deep skillet over medium heat . When the onion begins to sizzle, add a pinch of salt and saute for 1 to 2 minutes. Add the carrot, celery and pinch of salt and saute for 2 minutes. Stir in the ginger juice 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 parsley.
-I disagree with Christina’s cooking time with the beans. I like to soak them overnight then cook them for 2-4 hours. This was a lovely tasting dish!
This recipe is printed with permission from Christina Pirello