North African chickpeas with ras el hanout
|Apologies for the blurry mobile phone pic!|
There are many variations of the spice mix ras el hanout; the one I have contains dried rosebuds and cardamom as well as the more common allspice,cinnamon and cloves. This really is a quick and easy accompaniment for brown rice and salad if you have already cooked the channa, and a nice change from traditional channa masala. I added the minimum of water, a tin of chopped tomatoes, seasalt,. paprika and hing. To make sure the delicate flavours in the ras el hanout didn't get cooked away I added it just before the dish was finished, over a low heat. I kept gradually adding it until I got the level of flavouring I was after: not too strong, but not too subtle either. The result was aromatic, sweet and spicy.