Spicy Chickpeas with Preserved Lemons

The food challenge of using preserved lemons in recipes continues.  This week I made these chickpeas, based on a recipe by Sharon Minkoff:

http://www.sharonminkoff.com/spicy-chickpeas-preserved-lemon/

But, it's a recipe meant to be tinkered with, and almost more of a guideline.  I tweaked quite a bit based on my own tastes--and what was in my cupboard and fridge.  And I didn't measure much!


What's funny about this, is that one of the challenge participants' husband made this, not knowing she was doing the challenge!  She came home one evening and he was using the preserved lemons they had.  Several of us made this recipe, all tweaking somewhat.

It started by cooking onion and garlic over medium heat until softened.  6-8 minutes.  I used a little more garlic than called for in the original recipe, and I think it needed it.


Then the preserved lemons go in and you cook it together for 5 minutes, stirring pretty regularly.


I prepared sweet red pepper, basil, and marjoram.


The red peppers went into the pan next, and cooked until softened (but not too soft).  



And then it was time for cumin and Aleppo pepper.  As you can imagine, it was smelling pretty good in the kitchen.


Cook together just until the fragrance blooms, then add the drained chickpeas.


Stir everything together and cook until the beans are heated through.  The last thing that goes in are the fresh marjoram and basil.  Stir together, and let it wilt a little.


This was a delicious bowl.  It can be served as a side dish or a main dish.  I ate the leftovers a few days later and added some fresh tomato sauce to it, and that was delicious too.




Here's my version:

Merri's Spicy Chickpeas with Preserved Lemons

Olive oil

1 medium sweet onion chopped

2-3 large cloves garlic, minced

1/2 cup minced preserved lemons

1 red sweet pepper

salt

black pepper

1 tsp ground cumin

Generous sprinklings of Aleppo pepper

1 jar/can cooked chickpeas, drained and rinsed

Fresh marjoram (only because I didn't have any thyme), if I had to guess I would say 1/4 cup

Large handful fresh basil

 

  • Gently sauté the chopped onion and garlic in olive oil. When it’s all soft and translucent, add the chopped preserved lemon peel. Let it all cook together for a good 5 minutes. Keep it moving.
  • Add the chopped red pepper but don’t overcook. They shouldn’t be too soft. 
  • Season it well with some salt (not too much as the preserved lemons are already salty), black pepper, cumin, and Aleppo pepper
  • Open your jar of chick peas, give them a good rinse, drain them well and throw them into the pot. Mix it all up and heat it through so the flavours permeate. Taste, and if needs more flavour, add a spoonful of the preserved lemon juice or more spice.
  • Add the fresh marjoram (or thyme) and basil, stir until slightly wilted.






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