Mention a kitchen staple and most of us think about flour, eggs or butter. Chances are chickpeas probably doesn’t make your list. If they’re not a staple in your kitchen already, our next guest is here to explain why the little legume should be in every pantry.
Sanaa Abourezk is a restaurateur and cookbook author based in Sioux Falls. She shows us how we can turn the simple chickpea into a delicacy in a variety of ways.
1 16 ounce can of cooked garbanzo beans
4. cloves garlic
1/4 cup lemon juice
1/4 cup tahini
1/4 teaspoon ground cumin
salt to taste
– Pour the garbanzo beans with the liquid into a food processor, add the garlic and puree into a smooth thick liquid.
-Add the rest of the ingredients and continue to mix until you have smooth thick spreadable paste.
Garbanzo Beans Tagaine:
4 tablespoons olive oil
1 small red onion, julienned
4 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup chopped cilantro, optional
6 cups water
1 cup lentil
2 cups 1-inch cubes butternut squash
1/4 cup tahini
1/2 cup lemon juice
zest of one lemon
1 tablespoon Harrisa, –it is pepper paste–. You can replace it with Sriracha sauce
2 cups cooked garbanzo beans
1/4 cup chopped scallions
2 tablespoons toasted slivered almonds, optional
-Heat the olive oil in a large pot. Add the onions and cook until the onion is soft, about 3 minutes.
-Add the butternut squash cubes, the garlic, the cumin, the coriander, the cilantro and a pinch of salt. Stir and cook for about a minute.
-add the water and the lentil, bring to a boil. Cover and simmer over low heat for about 10-15 minutes and the lentil are cooked but not mushy. Add the garbanzo beans.
-In a separate bowl whisk the tahini with the lemon juice, the lemon zest, the harissa and little salt. Pour this sauce over the lentil and garbanzo beans. Stir bring back to a boil. Taste and adjust the seasoning. Remove from the stove. Spoon into a serving platter, sprinkle with the scallions and the toasted almonds. Enjoy.