Easy Sous Vide Moroccan-Spiced Chickpeas

Cooking beans sous vide may sound silly, but the temperature-controlled water bath is the best way to ensure your legumes are perfectly cooked. Evaporation-free cooking also means that you can use a minimal amount of cooking water, yielding a concentrated broth and nutrient-packed beans. Here, I’ve infused versatile chickpeas with Moroccan spice, which can be served with spicy harissa and herbaceous cilantro.

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.)

Author

Kate Itrich-Williams

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 190F / 87.8C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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.
3. Place the bag in the water bath and set the timer for 3 hours.

Finishing Steps

1. 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.
2. 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.