This afternoon I opted to make this 'sweet savoury chickpea casserole', again much like yesterday soba noodle dish this recipe relies a lot of store cupboard ingredients. The tomato sauce is really light and delicately flavoured. Sweetness comes from the apricots and sultanas and nuttiness from the chickpeas. I guess you can eat it just as it is, straight from the bowl, but we enjoyed it with plain couscous.
Armenian heritage and introduced me to some aspects of Armenian cuisine.
4 tablespoons olive oil
2 medium onions, finely sliced
2 - 3 cloves garlic, crushed
½ teaspoon fresh ginger, minced
1 teaspoon ground cumin
½ ground cinnamon
1 x 400g tinned tomatoes, chopped
About 2 pints of vegetable stock
1 x 400g canned chickpeas, drained and rinsed
80g dried apricots, quartered
Heat 2 tablespoons of oil in a wide pan and fry the onions and garlic until soft, then stir in the ginger, cumin and cinnamon and cook for a couple of minutes for the spices to coat the onions.
Add the chopped tomatoes and cook for a few minutes for the sauce to thicken, then pour in the vegetable stock and bring to a boil. Turn the heat down and allow to simmer for about 10 minutes. Finally stir in the apricots, sultanas and chickpeas and simmer for 15 - 20 minutes. Serve with couscous or rice. This casserole is best made a day in advance for the flavours to mellow. It reheats well too.