Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 small red onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 cans (approx. 800g total) chickpeas, drained and rinsed
  • 1.5 cups vegetable stock
  • 1/4 tsp baking soda
  • 1 bay leaf
  • 1/2 lemon, juiced
  • 1/2 cup fresh parsley, chopped
  • 1 pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium heat until it shimmers and swirls easily.
  2. Add the finely diced red onion and sauté for approximately 5 minutes until translucent and slightly golden.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly to bloom the spices and caramelize the tomato paste.
  4. Sprinkle in the ground cumin, smoked paprika, and red pepper flakes. Stir constantly for 30 seconds until the spices smell incredibly fragrant.
  5. Add the drained chickpeas, vegetable stock, baking soda, and bay leaf to the pot. Stir well to combine.
  6. Bring the mixture to a gentle simmer. Reduce heat and cook for 15-20 minutes until the liquid has reduced by half and emulsified into a rich, savory nectar and the chickpeas are soft.
  7. Remove the bay leaf. Stir in the fresh lemon juice, chopped parsley. Season with sea salt and cracked black pepper to taste before serving.