Caregory : Breakfast Recipes
More people should eat chickpeas at breakfast! The chefs at Marisa May’s now-shuttered restaurant SD26 used to make these stewy, savory chickpeas for her when she hadn’t gotten to eat something filling at home.
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 large garlic clove, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
Pinch of cayenne pepper
One 15-ounce can chickpeas, drained
1 cup vegetable broth or water
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1/4 cup pine nuts
1 1/3 cups Greek-style plain fat-free yogurt
1 tablespoon chopped mint
In a medium, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat until softened, about 7 minutes. Stir in the chile powder, cumin, turmeric and cayenne and cook, stirring, for 1 minute. Add the chickpeas and broth and bring to a boil. Cover and simmer over moderately low heat for 15 minutes. Stir in the lemon juice and boil over moderately high heat, uncovered, until the liquid is thickened, about 3 minutes. Season with salt and pepper.
Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.
Spoon the yogurt into shallow bowls. Top with the chickpeas, garnish with the mint and pine nuts and serve.
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