Bahara Chickpeas
4 servings
30 minutes
Chickpeas are a "different meat" for vegetarians. They are meaty, oily, with a nutty, full-bodied taste. And they have a lot of protein. If you stew chickpeas with onions, you get a powerful thing. You shouldn't be stingy with oriental spices either - they definitely won't spoil the chickpeas . It's not that easy to get a ready-made mixture from us so that the word "bahara" is written on the label, but you can cheat a little: you just need to take a little of all the spices you have at home, mix them and grind them in a coffee grinder, focusing only on your nose and the degree of acceptable spiciness. The balance of sweet, spicy and hot is important here: cinnamon, cloves, tahini and sweet paprika. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
1
Prepare a baharat spice mix. Combine all spices (except sumac), heat in a dry pan to release their aroma, cool down, and grind finely in a mortar or coffee grinder.
- Cumin (zira): 10 g
- Ground coriander: 10 g
- Cloves: 10 g
- Cinnamon: 10 g
- Cardamom: 2 g
- Sweet paprika: 20 g
- Nutmeg: 5 g
- Ground black pepper: 10 g
2
Prepare tahini sauce. Dilute tahini paste with 50 ml of warm water, add 30 ml of olive oil, lemon juice, and sriracha. Whisk everything together into a smooth creamy sauce.
- Tahini: 50 g
- Lemon juice: 5 ml
- Sriracha: 5 ml
- Olive oil: 40 ml
3
Cut the onion and pepper into strips.
- Bell pepper: 100 g
- Onion: 100 g
4
Heat 1 tablespoon of olive oil in a deep skillet, sauté the onion until soft and lightly golden.
- Olive oil: 40 ml
- Onion: 100 g
5
Add the pre-cooked chickpeas and broth to the pan. Also add 0.5 teaspoon of allspice (seal the remaining spices in a jar for later use - for rice, potatoes, and others), mix and simmer for 20 minutes.
- Chickpeas: 300 g
- Vegetable broth: 200 ml
- Cumin (zira): 10 g
6
Place the chickpeas on a plate, garnish with greens, add tahini sauce, and sprinkle with sumac.
- Fresh herbs: 20 g
- Tahini: 50 g
- Sumac: 5 g