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Chili Chickpeas over Toast
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Chili Chickpeas over Toast

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
20 mins
Cook Time
25 mins
Servings: 2 servings
Course: Dinner
Cuisine: International

Ingredients

Chickpeas
  • 3 med-large mild dried chilies
  • 2 tablespoons ghee
  • 1 yellow onion minced, small
  • 1/4 to 1/2 teaspoon salt sea salt
  • 2 garlic smashed, cloves
  • 1 teaspoon ground coriander
  • 1, 15 oz stewed tomatoes can
  • 1 tablespoon tomato paste
  • 1 ½ cups chickpeas drained and rinsed if using canned, cooked
  • ½ preserved lemon minced
For serving
  • 2 toast for serving, thick pieces
  • cilantro for serving
  • feta cheese for serving

Instructions

    Cup of Yum
  1. Before starting, bring water to a boil. I like to use my tea kettle but water in a pan would work as well. Remove the stem and seeds from the chili peppers. Place the chilis in a bowl and cover with the boiling water. Let rest for about 20 minutes. Once softened, chop into smaller pieces.
  2. Heat a dutch oven or skillet with high sides over medium heat. Add the ghee followed by the minced onion and a pinch of salt. Cook the onion until fragrant and translucent. Stir in the chopped chilis and minced garlic, cooking for one minute more.
  3. After the aromatics are on their way, add the coriander, stewed tomatoes, and tomato paste. Bring to a boil, reduce to a simmer, and cook for about 10 to 15 minutes or until the tomatoes are starting to break down. Carefully transfer the mixture to a blender and puree until smooth.
  4. Return the sauce to the pan and add the chickpeas. If the sauce is on the thick side, add a splash or two of water as needed. Cook the chickpeas in the sauce until the sauce and chickpeas are hot.
  5. Finally, remove from heat and stir in the minced preserved lemon. Taste and add salt as needed. Place the toast in shallow, wide bowls and top each with the chickpea mixture. Finish with a sprinkle of feta and cilantro.  

Notes

  • Look for dried chilis that mention being mild or under about 3,000SHU.
  • Also, I would highly recommend using coriander seeds that you should toast and crush right before using. The flavor is even better. Also, if you're in the business of toasting things, try toasting the chilies as well, before soaking.