Brightland’s Chef in Residence, Noreen Wasti, has created a rich, savory recipe for Spiced Stewed Chickpeas. The dish highlights our new spice blend, TERRAIN, made in collaboration with our friends at Burlap & Barrel.
“This one pot hearty chickpea dish is going to be your weekday go-to. The recipe is loosely inspired by Pakistani style chanay — which is a spiced, aromatic chickpea stew. For this version the spice comes fiery ARDOR and TERRAIN — Brightland’s single origin spice blend in partnership with Burlap & Barrel. It brings in just the right amount of heat and earthy aromatics with expertly sourced oregano, chili, black pepper, sun-dried tomato, and black lime. The best part about this recipe is that you can just throw everything into a pot and forget about it, there’s no sautéing or much prep at all. It cooks for 45 minutes undisturbed creating a beautifully rich, tender, and fragrant stew. Perfect for cozy autumn nights.” - Noreen
Ingredients
- 3 Tbsp Brightland ARDOR chili olive oil, plus more to finish
- 1 medium-size yellow onion, thinly sliced in half moons
- 4 cloves garlic, thinly sliced
- 2 cans chickpeas, rinsed and drained
- 3 Tbsp tomato paste
- 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1 Tbsp Brightland x Burlap & Barrel TERRAIN Spice Blend, plus more to finish
- 2 cups vegetable broth
- fresh soft herbs of your choice, torn to finish
Instructions
- 1 Add ARDOR, the sliced onion, garlic, chickpeas, tomato paste, TERRAIN, cumin, salt, and the vegetable broth to a pot. Bring to a boil and stir to combine a few times.
- 2 Decrease the heat to medium-low and cover with a lid. Let cook for 45 minutes.
- 3 Serve hot ladled into soup bowls.
- 4 Finish with a drizzle of ARDOR, a sprinkle of TERRAIN, and torn herbs.
Notes
This recipe lends well to adding a generous amount of hearty greens (kale, spinach, chard, etc.), just add to the pot 10 minutes prior to completion.
