Cumin Coriander Chickpeas

Name: Cumin Coriander Chickpeas
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 150 g dry chickpeas, soaked overnight or 8 hrs; 50 g bacon (2 slices or so); 1 onion, sliced thin; 1/2 carrot; 1/2 tsp cumin seeds; 1/2 tsp ground coriander; to taste salt; 200-300 ml broth of choice (I used Japanese kombu/kelp stock); to taste Lemon pressed olive oil to drizzle (optional); to taste Fresh cilantro

Felice @morinoko

Connecticut, United States

I've been experimenting cooking with different kinds of beans and using a variety of spices. This one turned out pretty good, so I'm posting so I won't forget how I made this. 150 g of dried chickpeas is about the same as one can of cooked ones, but I find the cooked ones are always way too soft.

Makes 4 small portions as a side dish or could be a main dish for 2 people along with some rice, bread, etc.

Note to self: Was good with 1 Tbsp shiokoji and ~50 ml liquid from sauerkraut.

Makes 4 small portions as a side dish or could be a main dish for 2 people along with some rice, bread, etc.

Note to self: Was good with 1 Tbsp shiokoji and ~50 ml liquid from sauerkraut.

Felice @morinoko

Connecticut, United States

Makes 4 small portions as a side dish or could be a main dish for 2 people along with some rice, bread, etc.

Note to self: Was good with 1 Tbsp shiokoji and ~50 ml liquid from sauerkraut.

Makes 4 small portions as a side dish or could be a main dish for 2 people along with some rice, bread, etc.

Note to self: Was good with 1 Tbsp shiokoji and ~50 ml liquid from sauerkraut.

Saved

Ingredients

60 mins

4 servings

150 gdry chickpeas, soaked overnight or 8 hrs
50 gbacon (2 slices or so)
1onion, sliced thin
1/2carrot
1/2 tspcumin seeds
1/2 tspground coriander
to tastesalt
200-300 mlbroth of choice (I used Japanese kombu/kelp stock)
to tasteLemon pressed olive oil to drizzle (optional)
to tasteFresh cilantro

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Steps

60 mins

1

Soak beans overnight in plenty of water. Drain before cooking.
2

In a heavy pot, saute bacon, cumin seeds, and onions until onions are soft. Add carrots, cut up kombu and ground coriander and saute a couple more minutes.
3

Add chickpeas, sauerkraut juice, shiokoji and enough broth to cover beans.
4

Bring to a boil, cover with lid and turn to lower heat. Cook for 45-60 minutes. Stir occasionally. If liquid gets too low, add a bit more broth, but keep in mind in the we you don't want it to be soupy, rather thick.
5

Once beans are desired softness and soup is thick, it's ready! Serve with fresh cilantro on top and a drizzle of lemon olive oil.

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Felice @morinoko

on May 26, 2016 06:48

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_