Active Time

　　15 min

　　Total Time

　　35 min

　　Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.

　　

Ingredients

Makes 4 (main course) or 6 (side dish) servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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

　　Leftovers Idea:

　　coarsely mash and fry as fritters, then serve topped with fried eggs