Spiced Chickpeas With Yogurt and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is meant to be served warm, but would still be great for my latest interest - Mason Jar Meals (MJM). The idea is to make up meals for the week and store them in mason jars to take on picnics or to work or just to have on hand. Mason jars are ideal because they go from refrigerator to microwave and can also be frozen. They also are inexpensive and do not leak - which is why I like to take them to work. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, finely chopped |
1 garlic clove, minced |
1/2 teaspoon dried ancho chile powder |
1/2 teaspoon ground cumin |
1/8 teaspoon ground turmeric |
1 pinch cayenne pepper |
1 (15 ounce) can chickpeas, drained |
1 cup vegetable broth or 1 cup water |
1 tablespoon fresh lemon juice |
kosher salt |
fresh ground black pepper |
1/4 cup pine nuts |
1 1/3 cups plain greek yogurt |
1 tablespoon fresh mint, chopped |
Directions:
1. In a deep skillet, heat the oil over medium heat; add onions and garlic and cook until the onions start to soften, about 7 minutes.
2. Stir in chile powder, cumin, turmeric, and cayenne and cook 1 minute (while stirring); add chickpeas and broth and bring to a boil.
3. Cover, reduce heat, and simmer 15 minutes.
4. Stir in the lemon juice, season with salt and pepper, and increase heat to medium; boil, uncovered, until liquid thickens, about 3 minutes.
5. Meanwhile, toast pine nuts by stirring in a small, dry skillet, over medium high, until golden, about 4 minutes.
6. Spoon yogurt into 4 shallow bowls; top with chickpeas, garnish with pine nuts and mint.
7. NOTE: Chickpeas can be made 1 day in advance and stored in the refrigerator.
8. TO MAKE MJM: Prepare chickpeas and place in 4 1-quart mason jars. Top with pine nuts and mint. Store yogurt in separate jars.
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