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Moroccan Inspired Chickpeas Recipe

Moroccan Inspired Chickpeas

09.08.10 by Jackie

After the interview with Las Vegas Chef Pinisetti, I was determined to try out his version of harissa. We made a batch over Labor Day Weekend using red chiles from the garden. I had about 2-3 tablespoons leftover that I didn't want to go to waste.

I decided to make a loose interpretation of an Indian dish called chole, where I replaced the garam masala, ginger garlic paste and amchur (dried mango powder) with Moroccan flavors. I added the leftover harissa to the dish and made a spicy cream cheese sauce to season the chickpeas. Sautéed mushrooms added a "meaty" texture and pieces of preserved lemons, raw onions and tomatoes cut the richness of the dish.

It was such a hit in my house with both the vegetarians and meat eaters that I’m sure to make it again soon. They said it was like a spicy mushroom stroganoff. That wasn’t exactly what I was going for, but they liked it. It’s interesting how flavor combinations can evoke memories of totally different foods. Over the summer I made Earl Grey ice cream and everyone said it tasted like Fruit Loops. Go figure!


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