Spiced Chickpeas

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Are you having people over anytime soon? Are you going to someone's house for dinner anytime soon? If so, make this as an appetizer or even a side dish. It's delicious, and different, and...yes...simple! First off, I'd like to request that The Food Gods officially re-name Garbanzo beans. I mean, c'mon, how are we supposed to take this food seriously (my 4 year-old loves to say "garbanzo beans," but really???). And the word "Chickpea" isn't much better. Until then, we'll muddle through and remember that, done right, they really do taste good (and they pack a nice little punch of fiber too).  I first had this at the tasting room at Le Cuvier winery in Paso Robles. They paired it with their 2011 Viognier (now there's a good word!) and it, along with the spectacular view, was quite memorable.

Drain and rinse your garbanzo beans. Heat some olive oil over medium heat and add the spices. Stir and cook for a couple of minutes.  Your kitchen will start to smell really good.

Add the onions and a splash of stock and continue to cook until the onions are transluscent. (I don't have a picture of this step because I had guests and we were busy enjoying the Le Cuvier Viognier!)

Add the garbanzos, tomato paste, and the remaining stock. Stir to dissolve the tomato paste. Reduce heat to a simmer and cook for about 8 minutes, stirring occasionally.

Add some wine & salt and cook a few more minutes until the sauce reduces a bit. Remove from heat and add the lemon juice and zest. Garnish with chopped parsley and serve with some crispy crackers or pita chips.

Spiced Chickpeas


2  14oz. cans Garbanzo beans
1/2 onion, finely chopped
3 Tbsp olive oil
1 Tbsp curry powder
1 tsp cumin
1 tsp coriander
2 Tbsp tomato paste
1 cup vegetable or chicken stock
1/4 to 1/2 tsp salt
1 Tbsp lemon juice
1/4 cup Voignier or other dry white wine
Lemon zest to taste
2 Tbsp chopped parsley for garnish

Heat the oil over medium heat in a saute pan.  Add curry, cumin and coriander and stir. Cook for 2 minutes and add onion and a splash of the broth and cook until onions are soft, about 5 minutes.

Add Garbanzos, tomato paste and the rest of the broth and cook for about 5-7 minutes over low heat, stirring frequently.

Add wine and salt and cook for 2-3 minutes until sauce has thickened. Remove from heat and add lemon juice and zest.

Note: Recipe used with permission from Le Cuvier Winery in Paso Robles, CA Pin It