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.)
Pro-level cooking techniques made simple.
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)
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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.
Place the bag in the water bath and set the timer for 3 hours.
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.
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.