I am a sucker for chickpeas. I add them to almost everything and even eat them roasted with spices as a snack. Duskie Estes and her husband John Stewart from Bovolo, zazu restaurant + farm and Black Pig Bacon sent out a recent chickpea recipe that sounded so good, I had to share. Excited to make this dish over the Christmas holidays. Seems appropriate with the fireplace roaring, snow falling and kids running around screaming and laughing. Ahhh, the holidays.
Saffron Chickpea Tagine
3 red onion, medium dice
10 cloves garlic, peeled and sliced
a good pinch of chili flakes
1/2 cup pure olive oil
1 pinch saffron threads
2 cinnamon sticks
1/2 bottle dry white wine
1 - #10 can san marzano tomatoes
5 cups chickpeas, soaked overnight
1/3 cup julienne preserved lemon
kosher salt
1 bunch cilantro, minced
Saute the onion, garlic, and chili flakes on medium heat in a large, heavy bottomed pot for 8-10 minutes in the olive oil. Add the saffron, cinnamon, wine, tomatoes, chickpeas, and preserved lemon. Top up with 4 inches of water, season with salt and chili flakes. Simmer until chickpeas are very tender, about 2 hrs, you may have to add a little water. (finished tagine should be stew-like and thickened with the bean starches). Season to taste with salt. Stir in the cilantro.