I had been to Costco a few days earlier and they were sampling sous-vide (vacuum packed) chickpeas with Middle Eastern/Indian spices.  I looked at the ingredients and had decided I could cook something like it at a fraction of the price.  That was what I had planned for the night I invited a good friend and her daughters over for an impromptu play date. 

We could sit on the back deck enjoying some wine while the kids played on the swings and in the yard.  They’ve known each other since my eldest was 8 months old; her eldest daughter is only 3 days older than him.  They’re like family only without the bickering.  They hadn’t intended on staying for dinner, but we were all having a wonderful time together that the time just flew and why put an end to a good thing? I had set out some nuts and snacks for everyone early on and I also had my friend try the amazing pork dish my husband made the night before (will try to blog about soon), which her youngest daughter ended up devouring.  The evening had progressed and I realized my plans to cook dinner had been delayed enough to have to throw in a couple of Mystic pizzas because the kids were starving by this point.  My original plan needed at least 35 minutes from start to finish and it was already past 6:30 but that didn’t stop me from proceeding to cook the chickpeas. 

I found two recipes that I melded, adapted and tweaked for my dish.  One was from Big Girls, Small Kitchen Moroccan Chickpeas and the other form Molly Watson on About.com Potatoes with Chickpeas. 

Chickpeas with Potatoes

• olive oil
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 3 med potatoes, diced into cm pieces
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground ginger (1 tsp fresh is great too!)
• 1/4 tsp cayenne
• 2 cans chickpeas
• 1 cup chicken or vegetable stock
• 1 cup tomatoes, peeled,  seeded and crushed
• salt and pepper to taste
• Approximately 1 cup water added as needed
• juice 1/2 lemon 

Since we were so tight on time, I tried a different method for the potatoes.  First I sautéed  in olive oil the onions and garlic then I added the potatoes. Every time they started to stick to the bottom of the pan I would add some water (just enough so they were no longer sticking) stirring the whole time; almost similar to cooking risotto.  After 10 minutes or so the potatoes were soft enough, I made a well at the bottom of the pan and added the spices, stirring often.  Then I added the chickpeas, tomatoes, stock, salt and pepper. I cooked for a few minutes then added the lemon juice and served over rice. 

My girlfriend and I both loved it; nicely spiced and filling.  My eldest was the only kid wanting to try it that night and he loved it.  I served it again last night as a side dish to all three— my eldest kept having huge spoonfuls before I had gotten it on their plates!   My middle son who said he “liked it but it was too spicy.”  My youngest didn’t try it— yet.  I am definitely adding this to my vegetarian (without the chicken stock) repertoire.