Easy Sous Vide Moroccan-Spiced Chickpeas
You can also cook this recipe in one quart-sized canning jar. Place the ingredients in the jar instead of a zipper lock bag in step 2. (You may need to decrease the water by 1/4 to 1/2 cup.)
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Ingredients for 4
1 cup chickpeas, soaked overnight in cold, salted water
3 cups water
1 tablespoon extra-virgin olive oil, plus extra for serving
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
Chopped fresh cilantro, for serving
Harissa, for serving (optional)
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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Step 2
Drain the soaked chickpeas and combine them with the water, olive oil, salt, cumin, coriander, cinnamon, cloves, and cayenne in a large zipper lock bag. Seal using the water immersion technique.
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Step 3
Place the bag in the water bath and set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Drain the chickpeas from their cooking liquid, saving the cooking liquid for future use, if desired.
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Step 1
Transfer the chickpeas to a serving bowl, and season with salt to taste. Mix a little harissa with olive oil to form a thin sauce. Drizzle over the chickpeas, and sprinkle the dish with chopped cilantro. Serve.