Photo by toniti
toniti's Notes:
1 medium red onion, sliced Ask a question about this ingredient
2-3 pieces garlic Ask a question about this ingredient
1 tablespoon black cumin seeds Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
1 cup cooked chickpeas Ask a question about this ingredient
2 tablespoons pomegranate molasses Ask a question about this ingredient
1 red bell pepper, diced Ask a question about this ingredient
1 bunch fresh basil Ask a question about this ingredient
10 kalamata olives, sliced Ask a question about this ingredient
In a T. of olive oil, saute the chopped garlic and the thinly sliced onions until translucent.
Ask a question about this stepAdd the black cumin seeds and the paprika. Cook them until you can smell the fragrance as the fragrance oils are released.
Ask a question about this stepAdd the cooked chickpeas into the pot with about half a cup of water. Simmer on a medium to low heat until the water has completely evaporated.
Ask a question about this stepTake off the flame
Ask a question about this stepAdd the uncooked red pepper, the chopped Kalamata olives, and the fresh chiffonade of basil. Add the pomegranate molasses. Season with salt and pepper to taste. Can also add red chili flakes.
Ask a question about this stepServe with a garnish of basil.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Do black cumin seeds taste differently than regular? I used 1/2 TB of the grey ones (1/2 that was called for) and it was really cumin-y. Also, I only had pomegranate syrup which is a lot less sweet than molasses. Otherwise I liked this unusual treatment of chickpeas.