Chickpeas With Mint, Scallions and Cilantro
- Total Time
- About 1 hour, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1pound chickpeas, soaked overnight in cold water
- 1onion, halved, with each half stuck with 2 cloves
- 2bay leaves
- 12-inch piece cinnamon stick
- Salt
- 2tablespoons olive oil
- ½teaspoon turmeric, or a small pinch of crumbled saffron
- 2tablespoons chopped mint
- ¼cup chopped scallions
- ¼cup chopped cilantro leaves and tender stems
Nutritional analysis per serving (8 servings)
248 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 12 grams protein; 153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
- Step 2
Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
- Step 3
Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.
Private Notes
Comments
Step 1 calls for simmering the chickpeas with onion etc. until tender to infuse them with flavor; canned chickpeas are already tender so not only would they not absorb much of anything, you'd likely end up with a soup instead of a side.
Instead, try adding pinches of ground bay leaf, cloves & cinnamon in Step 2: put the olive oil in the pot first to 'bloom' them along with the turmeric or saffron, then sauté some onion, finally add the drained canned chickpeas to heat through.
Cooking garbanzos with aromatics made them remarkable- and made the kitchen smell great too. I used more cinnamon, cloves, and onions than called for. Also included a handful of fresh chopped parsley and a bit of chopped arugula to mint and scallions at the end, and served with brown rice cooked with a bit of the garbanzo cooking water. Could have added more greens.
try a splash of fresh lemon juice when adding the herbs, and i also added more turmeric than called for. both worked really well. the fresh mint is glorious!
Hi! New cook here. When it asks to simmer for 45 minutes, is that with a pot lid on or off?
Added pasta! and swapped in flat leaf parsley for cilantro because that’s what we had. Definitely needs a squeeze of lemon at the very end. A delicious vegetarian dinner
I sort of used this recipe as a loose guide as I had herbs and a few odds and ends I needed to use in the fridge. Added parsley, chopped cucumber, raisins, olives and some preserved lemon and sumac. Served with a dollop of yogurt on top of roasted sweet potatos. Delicious!