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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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