As a surprise for Jeremy this weekend, I made (with his assistance) a very nice recipe given to me by my boss.
- Fresh cilantro
- 2x 15oz cans chick peas (drained)
- 2x 14.5oz cans whole peeled tomatoes (drained)
- 1 large white onion
- 3-4 cloves garlic
- Virgin olive oil
- 1x 6oz can tomato paste
- 2-3 fresh lemons
- 2 packs pita bread
- 1 tsp turmeric
- 2 tsp salt (kosher)
- Several grinds fresh pepper
- 2 tsp ground cumin
Mince or crush the garlic cloves. Dice the onions. Remove stems from the cilantro, then chop finely. Set aside on plate.
Squeeze lemons, strain seeds from juice. Put juice in cup on the side.
Stir continuously through whole process with spatula or large wooden spoon
- Heat olive oil in a medium saucepan over medium heat.
- Add the chopped garlic and heat for about 15 seconds.
- Add the chopped onions and stir until onions become slightly golden.
- Add half of the chopped cilantro, all of the cumin, salt, pepper, turmeric, 4oz of the tomato paste, and half of the lemon juice.
- Stir for approx. 5 minutes until the ingredients form a nice paste.
- Add the canned tomatoes and chick peas.
- Bring all of the ingredients to a slight simmer, then turn the heat down to a very light bubble.
- Mash with a pototo masher or large spoon until you have a nice reddish-yellow mush with some chick pea bits still left.
- Cover and cook for approx. 30 minutes, until chick peas have cooked.
- About 5 minutes before the chick peas are fully cooked, add the remainder of the lemon juice and heat the pita bread in the oven.
Serve in a large dish, with remainder of the chopped cilantro sprinkled on top.
- Red wine, such as Shiraz or Zinfandel
- Nice green side salad
- Bowl of cous cous