Food Storage Friday: Tomatoes and Chickpeas

Mountain Man and I are always trying to find different recipes with beans, to save money and eat healthier. We definitely found a winner with this one. Original recipe here.



Ingredients: chickpeas, whole tomatoes, cumin, coriander, olive oil, cinnamon stick, red pepper flakes, ground ginger (or fresh ginger, which stores remarkably well in the freezer), mint, parsley


First off you combine all the spices and herbs (minus parsley and mint) in heated oil and cook about two minutes. Your kitchen is going to smell amazing.



Add in your whole tomatoes, I don't see why you couldn't do this with fresh tomatoes if you had some from your garden.


Use a wooden spoon to break up the tomatoes into smaller pieces.




Add the chickpeas, the star ingredient. I've really begun to love chickpeas. Mainly because of this recipe. Oh my, I love me some hummus.




Simmer, stirring every once in a while until thicker. About twenty minutes. Then chuck the cinnamon stick--you don't need it anymore.



Ladle over rice.


We have mint growing in our garden (garden=food storage), so we topped our dishes with it. Mint grows like a weed by the way. If there's one thing anyone can grow it's mint. Grow it in a pot though, otherwise you'll have it all over your yard--like I said, a weed.


The parsley is dead though, so dried works fine.



This was absolutely delicious served over rice, and chock full of protein! When rotating, serve with sour cream or plain yogurt.



We had a bit of leftovers, so later in the week we mashed it up and fried them as pancakes. Then served them with a fried egg on top. Yum-o


Tomatoey Spiced Chickpeas
Epicurious.com

1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint


Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.

Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.

Stir in parsley and mint. Serve warm or at room temperature.