Chickpeas in Spicy Tomato Gravy

Chickpeas in Spicy Tomato Gravy or halabessa not only has wonderful flavor, but also a pretty presentation. It’s the last in a series of Egyptian dishes inspired by this month’s Food of the World party. Rick and I loved the change from the usual garbanzos and broth we’re accustomed to eating.

I’ve updated the post from the original published in 2016. The Food of the World party is no more, unfortunately. As you can tell from reading my blog I enjoy exploring other food cultures.

Chickpeas are a staple in the cuisine of the Mediterranean

Noha from Matters of the Belly explains that halabessa is a popular Egyptian street food. Her version uses dried chickpeas and chopped tomatoes to make the gravy. I decided to take the easy way out and take advantage of canned garbanzos and tomato paste.

I served the chickpeas in spicy tomato gravy as part of a larger Egyptian themed meal along with dukkah crusted tofu and oven fried feta cheese. While doing my research I came across a bunch of recipes I would have loved to make.

Chickpeas in Spicy Tomato Gravy {#FOTW}

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Servings: 6 servings

Author: LydiaF

Ingredients

• 1 small can double concentrated tomato paste
• 4 cups more or less vegetable or chicken broth (I used vegetable broth)
• 1 pound cooked chick peas just over 2 cups
• 1/2 medium onion chopped
• 1 - 2 garlic cloves chopped
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne or chili powder more or less
• salt and pepper to taste
• juice of one lemon

Instructions

• Heat the broth and tomato paste together until simmering.
• Add the chickpeas, onion and garlic, along with the seasonings.
• Simmer together for 20 - 30 minutes or until heated through.
• Right before serving, stir in a generous squeeze of lemon juice.
• Serve with toasted pita wedges, chopped parsley for garnish and lemon slices.

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If you prefer, saute the onions and garlic in a little olive oil before adding the broth and tomato paste. I chose to make this in the oil free vegan style and found there was plenty of flavor for a dish that takes just over a half hour and only requires opening a couple jars, a little chopping and a bit of stirring.

More recipes from Egypt and the Eastern Mediterranean: