A member of my cooking game posted this recipe over 11 years ago. Hammster, I am so sorry it has taken me this long to try it. We had this for dinner last night over Penne and it was delicious. Thank you for the recipe and thank you for all the years you played my game. Cookieee (I hope you read this some day. Would love to hear from you.)
Spiced Chickpea Sauce
1 (19 oz.) can chickpeas, rinsed and drained, divided
1/3 cup extra-virgin olive oil
6 black peppercorns
3 whole allspice
1 1/2 tsp. cumin seeds
1 tsp. coriander seeds
1/4 tsp. cinnamon
3/4 tsp. dried oregano
1/4 tsp. sugar
1 1/2 tsp. fresh lemon juice
1 small red onion, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped flat-leaf parsley
Accompaniment: 1 lb. Penne, cooked and drained, reserving 1 cup cooking water; lemon wedges
1. Puree half of chickpeas with oil, spices, oregano, sugar, lemon juice and 1/2 tsp. salt in a food processor until almost smooth.
2. Transfer puree to a large bowl and stir in remaining chickpeas, onion and herbs.
3. Toss hot Penne with sauce. Thin with some of the cooking water. Makes 4 to 6 servings
Source: Gourmet mag. August 2009 / hammster, clbb, sgotw #167, 7-26-09
Spiced Chickpea Sauce
1 (19 oz.) can chickpeas, rinsed and drained, divided
1/3 cup extra-virgin olive oil
6 black peppercorns
3 whole allspice
1 1/2 tsp. cumin seeds
1 tsp. coriander seeds
1/4 tsp. cinnamon
3/4 tsp. dried oregano
1/4 tsp. sugar
1 1/2 tsp. fresh lemon juice
1 small red onion, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped flat-leaf parsley
Accompaniment: 1 lb. Penne, cooked and drained, reserving 1 cup cooking water; lemon wedges
1. Puree half of chickpeas with oil, spices, oregano, sugar, lemon juice and 1/2 tsp. salt in a food processor until almost smooth.
2. Transfer puree to a large bowl and stir in remaining chickpeas, onion and herbs.
3. Toss hot Penne with sauce. Thin with some of the cooking water. Makes 4 to 6 servings
Source: Gourmet mag. August 2009 / hammster, clbb, sgotw #167, 7-26-09
