"This unassuming bowl of chickpeas will knock your socks off, I promise.
The chickpeas are slow cooked in a spicy broth along with root vegetables, until most of the liquid has evaporated and you are left with a thick, almost syrupy dark gravy. A tiny amount of date paste gives the stew a mild sweetness that goes really well with the spices.
The polenta crostini, coated in smoked paprika and Aleppo chillies, are so crispy and delicious and can also be had on their own as a starter, along with a dipping sauce."
Spicy Braised Chickpeas
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- Recipe Card
Prep time: 20mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
Braised Chickpeas
- 1 cup dry chickpeas, and rinsed
- 8 cups vegetable stock
- 1 large onion, minced
- 1 carrot, cut into chunks
- 1 large potato, cubed
- 1 teaspoon tomato concentrate
- 1 bay leaf
- 1 pod star anise
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried mint
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon 7-spice powder
- 1 sprig fresh rosemary
- 1 teaspoon date paste
- salt, to taste
ingredients
Polenta Croutons
- 1/2 cup polenta
- 2 cups water
- salt, to taste
Method
Step 1
In a large pot over low heat, bring all ingredients along to a simmer and cook uncovered until reduced by 80% (about 2 hours).
Step 2
Meanwhile, in a medium pot, bring polenta, salt and 2 cups of water to a boil, stirring constantly Lower to a simmer and continue to stir for about 15 minutes or until the polenta starts coming off of the sides of the pot and begins to thicken.
Step 3
Transfer to a baking tin or container and allow to cool completely. Cut into squares.
Step 4
Coat each cube in Aleppo chillies, smoked paprika, salt and sugar to taste, then pan-fry or bake until crispy.
Step 5
Serve alongside the braised chickpeas