Adapted from Nadiya Hussain. Spices from maqluba recipe.
- 3 tbsp. olive oil
- 2 onion, chopped
- 2 tsp. tomato puree
- 2 tomato, chopped
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. allspice
- 3 tsp. cumin
- 1 tsp. coriander
- salt and pepper
- ½ tsp. cloves
- 2 cans chickpeas, drained
Fry olive oil, onion, salt, tomato puree, and chopped tomato until the onion’s softened, about 3 minutes.
Add the rest of the spices with a splash of water to prevent sticking. Cook 5 minutes.
Stir in chickpeas. Simmer covered on low heat for about 10 minutes.