Chickpeas with cumin and onions


1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tsp cumin
Sea salt and freshly ground pepper to taste
1 tbsp tomato paste
1 (15-oz) can chickpeas, drained and rinsed 
1 cup water or vegetable stock
Cayenne to taste (1 or 2 shakes)


1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring until tender, about five minutes. Add the garlic and sauté for a minute or two. Add cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. When 10 minutes had passed, uncover and turn up the heat. Add lots of freshly ground pepper and stir for a few more minutes until liquid is mostly absorbed. 

3. Serve as is, or over brown rice or quiona. 

Credit:  Adapted from the NY Times