Middle Eastern Chickpeas

by Edward Daniel
Caption of Middle Eastern Chickpeas. Image by Edward Daniel (c).

This Middle Eastern Chickpeas dish is really simple to make after a long day at the office or when having friends over. I tend to serve with cous cous. The sumac introduces a distinctive taste to dishes that makes it something unique to serve to guests.

Caption of Middle Eastern Chickpeas. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 shallots
  • 2tbs extra virgin olive oil
  • 2tsp sumac
  • 2tsb sesame seeds, grounded
  • few sprigs of thyme
  • 2 cloves garlic
  • 400g chick peas, canned or cooked
  • 400g seasonal tomatoes
  • 500ml water
  • 100g mange tout
  • 100g baby sweet corn


  1. Sauté the shallots in olive oil until the shallots. Add the sumac and sesame seeds and 50ml of water and form a paste. Cook for a couple of minutes.
  2. Add the thyme, garlic, chickpeas, seasonal tomatoes and remaining water. Cook for a further 10 minutes.
  3. When ready to serve, switch off the heat and add the mange tout and baby sweet corn.


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