Chickpeas in a tomato and onion sauce with baharat spice blend

This was a portmanteau of a recipe. I had several recipes that looked very similar, so I took ideas from each one. This tastes really good and it is filling. We served it with kale braised in butter and pepper. 

INGREDIENTS:

  • 2 cans of chickpeas
  • 2 large onions
  • 2 cloves of garlic
  • 4 tbsp olive oil
  • 1 can of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp sweet pepper puree
  • 1 tbsp baharat spice mix
  • 1 tbsp lemon juice
  • 1 tbsp date syrup or pomegranate molasses
  • OPTIONAL – 2 green peppers, chopped, or 450g spinach, chopped and cooked
  • Salt and pepper
  • Chopped mint and parsley, to garnish

METHOD:

  • Chop the onions finely, crush the garlic, and cook slowly in the olive oil for at least 10 minutes
  • Add the Baharat spice mix. If you are using green peppers, slice them thinly and add them to the onions, and cook for a further 5 minutes. 
  • Add the chopped tomatoes, tomato puree, pepper puree, and bring to a simmer. 
  • Add the chickpeas, and simmer until they are hot and tender. 
  • Add the salt, pepper, lemon juice and date syrup or pomegranate molasses. Adjust the quantities to taste. If you are using spinach, stir this in now. 
  • Garnish with chopped herbs before serving. This can be served hot or cold. 

 

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