Ingredients: 1/2 lb dry chick peas, soaked in water over night
1 onion halved
I carrot
1 celery stick
2 bay leaves
1/2 tbsp cumin seeds light crushed
1 large onion finely diced
1 16 oz can best quality tomatoes
1 glove of garlic slices
a pinch of chili flakes
1/4 cup olive oil
Instructions: Place the soaked chickpeas in a large pan and cover them with water. Add the carrot, celery, onion and bay leaves. Bring to a simmer. This should take approximately 1 hour to cook (to test, simply try one, they should give easily to the bite). When they are ready, remove from heat. You can store the chickpeas in the liquid for up to a week in the fridge. It is up to you if you want to discard the veggies. It can be quite nice to mash them up in the braise.
Next, heat up a large saute pan and add the oil, cumin, onion, garlic and chili flakes. Saute until golden brown. Add the strained chickpeas, fry for a couple of minuets, then add the tomatoes. Reduce the heat to a simmer and leave for 30 minuets or until the tomatoes have reduced down by half. Check for seasoning, and serve. Stirring some fresh cilantro in at the end is a nice light lift to the dish. Making this a day ahead gives it time to relax and the flavors to come together.
