Garden Mains · Middle Eastern
Smoky Chickpea Stew with Cucumber and Rye
Chickpeas simmer in a thick, smoky tomato and onion sauce warmed with cumin and cinnamon. Topped with cool diced cucumber and cilantro, it is served with dense rye bread for scooping every last spoonful.
Test kitchen note: Smash a quarter of the chickpeas against the pot near the end; their starch thickens the stew without any flour.
Method 6 steps
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Cook the onions in olive oil over medium heat for 10 minutes until soft and deeply golden.
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Add the garlic, cumin, paprika and cinnamon and stir for 1 minute.
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Stir in the tomato paste for 1 minute, then add the crushed tomatoes, chickpeas and 1/2 cup water.
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Simmer uncovered for 15 minutes, stirring now and then.
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Mash some of the chickpeas against the side of the pot to thicken, and season with salt.
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Ladle into bowls, top with cucumber and cilantro, and serve with rye bread.
That is the whole pie. Enjoy every slice.
Pairs well with
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