This dish is dedicated to Eliza, a friend of mine who sent me a message on Facebook about Moroccan food. Eliza is a fellow food lover who inspired me to create a photo album on Facebook entitled "Food Porn". This dish, with the inclusion of dates, is slightly Moroccan-inspired but doesn't include cinnamon, nutmeg, ginger, or turmeric (not sure why, since I have all of these) but it is delicious and very pleasing to the palate, plus it utilizes spices that most people already have on hand. It is a satisfying and hearty meal on its own or would be fantastic over rice or quinoa or served with warm pita bread. Here's a rough version of the recipe:
1 can chickpeas (do not drain liquid), or you could use about 2 cups prepared dried beans. I used a can because I made this on a whim and because I can't find our dried garbanzos. If you do use dried beans, just use about 1/4-1/2 cup more vegetable broth and add it in the beginning of the recipe when you add all of the other ingredients.
1/4 cup chopped onion
3 or 4 chopped dates, depending on size and desired sweetness (I used 3 and it gives the dish just a slightly sweet flavor, very well-balanced)
2 gloves of garlic (or more, if you like)
Approximately 1/2 - 1 tbps Liquid Aminos. If you don't have or use Liquid Aminos, you can just use soy sauce. I'm just a fan of Liquid Aminos. I think it has a better depth of flavor than regular soy sauce and is less salty.
Black pepper
Chili powder
Onion powder
Pinch of cilantro (I added this mostly for color since I didn't have any parsley)
1/4-1/2 cup vegetable broth depending on how thick you'd like the dish to be
Mix all ingredients except for vegetable broth in a medium-sized pot and bring to a simmer. Lower heat and cover and continue to simmer on low for about 15 or 20 minutes or until most of the liquid from the chickpeas is absorbed.
Add the vegetable broth in small amounts until the desired consistency has been reached. I like mine to be thick but still have a nice sauce for dipping and such.
When desired consistency is reached, turn off heat and allow to sit for a few minutes. Serve warm over rice or any other grain or in a bowl with bread for dipping.
1 can chickpeas (do not drain liquid), or you could use about 2 cups prepared dried beans. I used a can because I made this on a whim and because I can't find our dried garbanzos. If you do use dried beans, just use about 1/4-1/2 cup more vegetable broth and add it in the beginning of the recipe when you add all of the other ingredients.
1/4 cup chopped onion
3 or 4 chopped dates, depending on size and desired sweetness (I used 3 and it gives the dish just a slightly sweet flavor, very well-balanced)
2 gloves of garlic (or more, if you like)
Approximately 1/2 - 1 tbps Liquid Aminos. If you don't have or use Liquid Aminos, you can just use soy sauce. I'm just a fan of Liquid Aminos. I think it has a better depth of flavor than regular soy sauce and is less salty.
Black pepper
Chili powder
Onion powder
Pinch of cilantro (I added this mostly for color since I didn't have any parsley)
1/4-1/2 cup vegetable broth depending on how thick you'd like the dish to be
Mix all ingredients except for vegetable broth in a medium-sized pot and bring to a simmer. Lower heat and cover and continue to simmer on low for about 15 or 20 minutes or until most of the liquid from the chickpeas is absorbed.
Add the vegetable broth in small amounts until the desired consistency has been reached. I like mine to be thick but still have a nice sauce for dipping and such.
When desired consistency is reached, turn off heat and allow to sit for a few minutes. Serve warm over rice or any other grain or in a bowl with bread for dipping.
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