3 med-large, mild dried chilies
2 tablespoons ghee
1 small yellow onion, minced
1/4 to 1/2 teaspoon sea salt
2 garlic cloves, smashed
1 teaspoon ground coriander
1, 15oz can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cooked chickpeas (drained and rinsed if using canned)
½ preserved lemon, minced
2 thick pieces of toast, for serving
Cilantro, for serving
Feta, for serving
- Before starting, bring water to a boil. I like to use my tea kettle but water in a pan would work as well. Remove the stem and seeds from the chili peppers. Place the chilis in a bowl and cover with the boiling water. Let rest for about 20 minutes. Once softened, chop into smaller pieces.
- Heat a dutch oven or skillet with high sides over medium heat. Add the ghee followed by the minced onion and a pinch of salt. Cook the onion until fragrant and translucent. Stir in the chopped chilis and minced garlic, cooking for one minute more.
- After the aromatics are on their way, add the coriander, stewed tomatoes, and tomato paste. Bring to a boil, reduce to a simmer, and cook for about 10 to 15 minutes or until the tomatoes are starting to break down. Carefully transfer the mixture to a blender and puree until smooth.
- Return the sauce to the pan and add the chickpeas. If the sauce is on the thick side, add a splash or two of water as needed. Cook the chickpeas in the sauce until the sauce and chickpeas are hot.
- Finally, remove from heat and stir in the minced preserved lemon. Taste and add salt as needed. Place the toast in shallow, wide bowls and top each with the chickpea mixture. Finish with a sprinkle of feta and cilantro.
Look for dried chilis that mention being mild or under about 3,000SHU.
Also, I would highly recommend using coriander seeds that you should toast and crush right before using. The flavor is even better. Also, if you’re in the business of toasting things, try toasting the chilies as well, before soaking.
Keywords: chili chickpeas