Like many of the hot dishes found in street stalls, small bowls of chickpeas in broth are
inexpensive and filling, and usually eaten standing up. The raisins here give a nice sweet
touch. For a spicy version, replace the raisins with a pinch of cayenne pepper or red
pepper flakes. Prepared with canned chickpeas, this is a quick and easy dish to make
at home.
Another favorite way to prepare chickpeas on the street is steaming them until warm and
tender and dusting them with paprika, cumin, and salt. This makes an even quicker snack.
CHICKPEAS IN BROTH
SERVES 4
2 Tbsp olive oil
1 medium red onion, grated
About 21⁄2 cups/400 g canned chickpeas
Scant 1⁄4 cup/30 g raisins
1⁄2 tsp sweet paprika
1⁄2 tsp ground cumin
Salt and freshly ground black pepper
Finely chopped fresh cilantro for garnishing
In a large saucepan, heat the olive oil over
medium heat. Add the onion and cook until
translucent, 5 to 8 minutes.
Rinse the chickpeas well, drain, and add to
the pan. Add the raisins, paprika, and cumin and
season with salt and pepper. Stir well, cover with
2 cups/480 ml water, and bring to a boil. Reduce
the heat to low, cover, and simmer until the chickpeas
are tender.
Ladle into bowls with some of the broth,
sprinkle each bowl with a pinch of cilantro,
and serve.
CHICKPEAS IN BROTH
