Tomato-Braised Chickpeas with Cumin

A deeply savory one-pot dish where chickpeas simmer in a rich tomato-herb sauce until tender, finished with a bright cilantro garnish.

Cuisine: Mediterranean

Category: One Pot

Prep: 15 minutes. Cook: 65 minutes.

Serves 4.

Ingredients

• 1 cup dried chickpeas
• 3 tbsp olive oil
• 1 medium, finely diced onion
• 4 cloves, minced garlic
• 1 (14 oz) can canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/2 cups chicken broth
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Rinse 1 cup dried chickpeas under cold water and soak overnight in a bowl covered with 3 inches of water.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium heat. Add 1 medium finely diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
4. Step 4: Add 1 (14 oz) can diced tomatoes, 1 tsp ground cumin, and 1/2 tsp dried oregano. Simmer for 5 minutes, stirring occasionally.
5. Step 5: Drain soaked chickpeas and add to the pot with 1 1/2 cups chicken broth. Bring to a gentle simmer, cover, and cook for 45 minutes until chickpeas are tender.
6. Step 6: Uncover and simmer for 10 more minutes to thicken the sauce, then stir in 1/4 cup chopped fresh cilantro before serving.