This is traditionally served hot on couscous, but The Ruined Garden serves it at room temperature as part of a selection of cooked ‘salads’ at the start of a meal.

Serves
4

Preparation

10min

Cooking

1hr
20min

Skill level

Mid
By
Average: 3.1 (21 votes)
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Ingredients

  • 250 g (1¼ cups) chickpeas
  • 80 ml (⅓ cup) olive oil
  • 200 g (1⅓ cups) raisins, sultanas or currants
  • 4 small red onions, 2 finely chopped, 2 sliced
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp ground ginger
  • 2 tbsp white sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time overnight

Standing time 30 minutes

Soak chickpeas overnight in cold water.  Drain and place in a large saucepan with enough water to cover sufficiently. Add 2 tbsp olive oil and bring to the boil. Reduce heat to medium and cook for 1 hour or until tender. Alternatively, cook in a pressure cooker with enough water to cover by 3 cm, bring to the boil and cook for 35 minutes. Drain, reserving 250 ml cooking liquid.

Place raisins in a bowl with reserved cooking liquid. Stand for 30 minutes or until softened. Drain.

Heat remaining 2 tbsp olive oil in a frying pan over medium heat. Add onions and cook, stirring, for 6 minutes or until golden brown; take care not to let them burn. Add cinnamon, turmeric, ginger and ¼ tsp salt, and cook for a further 2 minutes or until fragrant. Add chickpeas and enough sugar to taste. Cook for a further 5 minutes or until chickpeas are well coated and starting to colour. Season with salt and white pepper, and serve at room temperature.

 

Photography John Laurie