Sautéed chickpeas

Name: Sautéed chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g already cooked chickpeas, drained weight; 150 g peeled sliced onion; 20 ml olive oil; 2 finely chopped garlic cloves; 30 ml drinking water; Half tsp ground cumin; Half tsp ground coriander; Quarter tsp ground food-grade fennel seeds; Quarter tsp ground turmeric; Up to 1 g salt and pinch black pepper

🫘 Already cooked chickpeas sautéed with onion, garlic, cumin, coriander, fennel and turmeric.

Ingredients

600 g already cooked chickpeas, drained weight
150 g peeled sliced onion
20 ml olive oil
2 finely chopped garlic cloves
30 ml drinking water
Half tsp ground cumin
Half tsp ground coriander
Quarter tsp ground food-grade fennel seeds
Quarter tsp ground turmeric
Up to 1 g salt and pinch black pepper

Preparation

Drain already cooked chickpeas, rinse if canned, then weigh 600 g usable grains. Check tender; this method does not cook dried chickpeas.

Heat 20 ml oil in a broad pan and soften onion around eight minutes over medium then low heat, stirring, until tender and lightly golden.

Stir garlic, cumin, coriander, fennel, turmeric and pepper for thirty seconds without burning.

Add chickpeas and 30 ml water. Cook gently eight to ten minutes, turning grains, until hot throughout and almost no free liquid remains.

Taste a cooled sample, salt only if needed and divide four side portions. Keep grains whole with onion and spices; no tomato or extra sauce included.