Chickpeas With Mint, Scallions and Cilantro Recipe (2024)

Step 1 calls for simmering the chickpeas with onion etc. until tender to infuse them with flavor; canned chickpeas are already tender so not only would they not absorb much of anything, you'd likely end up with a soup instead of a side.
Instead, try adding pinches of ground bay leaf, cloves & cinnamon in Step 2: put the olive oil in the pot first to 'bloom' them along with the turmeric or saffron, then sauté some onion, finally add the drained canned chickpeas to heat through.

Cooking garbanzos with aromatics made them remarkable- and made the kitchen smell great too. I used more cinnamon, cloves, and onions than called for. Also included a handful of fresh chopped parsley and a bit of chopped arugula to mint and scallions at the end, and served with brown rice cooked with a bit of the garbanzo cooking water. Could have added more greens.

try a splash of fresh lemon juice when adding the herbs, and i also added more turmeric than called for. both worked really well. the fresh mint is glorious!

Fresh mint crucial for best flavor

My canned version:
Heat olive oil, add some ground cloves and cinnamon, the tumeric, bay leaf and a halved shallot. Added chickpeas and sauteed for a minute, then added 1/2c water to simmer. Kept it from drying out without turning it to mush.

We really enjoyed this dish. I cooked unsoaked chickpeas in a pressure cooker for 16 minutes and let the pressure come down naturally. I added 1 teaspoon of baking soda to cooking liquid, and the beans came out creamy (a trick I learned from NYT). I substituted chives from my garden for the scallions and added larger quantities of all the herbs. Finally, I threw in some cooked lobster I had in the fridge (although the beans were very good by themselves).

Used extra mint, an extra drizzle of olive oil and a squeeze of lemon to finish. loved using the cooking liquid for the rice I served the chickpeas over.

Roughly chopped the onion and left it in - turned out great. Also squeezed some lemon over the top as the picture suggests, which was good but I might try lime next time, I think it would work really well with the cilantro.

Made per notes with herbs and onions in pan… so good!! I had some leftover quinoa which I tossed in at the end with pistachios over the top.. Big hit here… delicious.

I used two cans of organic chickpeas for this, and cooked them on a low temp for about an hour fifteen, including all of the spices and same cooking method as in the recipe. Due to a cilantro-avoidant member of the household, I substituted Italian parsley for the cilantro, to good effect. This was perhaps one of the most delicious ways I've ever eaten, and my dinner guests agreed. The chickpeas were slightly crunchy. I think I could have doubled the amount and still had none left over.

It is a nice mildly spiced dish and not too difficult to make. I prefer a little more flavor in my chickpeas...really wanted to add garlic and cumin to it, but held off as I try to make it as suggested by the recipe at least the first time. I had older dry chickpeas/garbanzo beans so had to soak longer, with 1 tsp of baking soda added to the soaking water, 48 hours instead of 24. I also simmered it for 1.5 hours instead of 45 minutes after testing testing softness of the beans after 45 min.

I think saffron is wasted here in light of the other strong flavors. And maybe I'm just lowbrow, but I can't tell the difference between chickpeas cooked from dried and canned chickpeas simmered for a bit in an aromatic broth.

Nice. I used canned chickpeas. Tossed them in frying pan with oil and powdered cinnamon, zaatar and the turmeric. Let them sizzle up a bit. Once I like the way those cooked, I tossed in the all the greens called for and added cucumbers, celery, lemon zest and lemon juice. Finished with some raisins and feta. gee - is it even the same recipe? Was good anyways!

This was so good! Cooked in IP, added baking soda and allspice berries, sautéed scallions with garlic and turmeric and used as a topping. Also a squeeze of lemon on top, amazing!

I used my instant pot to make this recipe, I heated the oil to bloom the turmeric and added the dark green parts of the scallions to soften them a bit before I put the chickpeas back in the pot. It needed something at the end, but instead of just salt I added a bit of lime juice too.

I previously reviewed... but after this dish was in the fridge for at least a day the flavors really popped. I recommend making it a day or two before you plan to serve it.

I made as directed, beginning with a pound of dried chickpeas, and had to add a third tbsp of olive oil, an extra tsp of turmeric, and a little red wine vinegar to amp it up a little. Not very exciting though, overall.

delicious! served with salmon.used one can of chickpeasStep 1 - pour olive oil in medium heat skillet, add aromatics: whole bay leaf, cloves, cinnamon stick, turmeric, 1 t. saltStep 2 - sautee chopped onions for 10-15 minutes, then remove bay leaf and clovesStep 3 - add 1 can drained chickpeas, check heat (when they start popping, turn to low)Step 4 - add chopped herbs to serving bowl: 1T mint, 2 scallions, 1/4 c. cilantro leaves, add chickpea/onion to bowl and toss

The recipe, as it stands, is a little on the boring side. Next time I will add about quadruple the spices and greens. More Himalayan pink salt too. There is potential there with some tweaks.

These were the best chickpeas I've ever had! Worth the soak and 45 minute cooking time and spiked with the aromatics. As mentioned, easy to keep the cooked beans in their brine, refrigerated for up to 5 days.

I decided to create a paste using several rhizomes of fresh turmeric, chopped onion, Calabrian (Sicilian hot) chiles, garlic cloves, preserved lemon and olive oil — which I liquefied in my Bullet blender. Cooked that in olive oil in a sauce pan, then added scallions, mint, and cilantro, before finally adding the chickpeas (in my case only had drained canned ones). Just before serving I added a few slivers of preserved lemon, more cilantro, and cayenne pepper to taste. DELICIOUS!

We really enjoyed this dish. I cooked unsoaked chickpeas in a pressure cooker for 16 minutes and let the pressure come down naturally. I added 1 teaspoon of baking soda to cooking liquid, and the beans came out creamy (a trick I learned from NYT). I substituted chives from my garden for the scallions and added larger quantities of all the herbs. Finally, I threw in some cooked lobster I had in the fridge (although the beans were very good by themselves).

I happened to have a small batch of chickpeas in the freezer (early adventures with a new Instant Pot), so this was a breeze to pull together. I couldn't resist tweaking a little: added some finely chopped preserved lemon and Calabrian hot chile. Oh my. An excellent side dish, one I will look forward to revisiting with a larger batch of chickpeas so I can make the full recipe.