Smoky chickpeas with garlic and ginger from Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking (page 114) by Lior Lev Sercarz and Genevieve Ko

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skillet-braised fennel with citrus, caraway, and celery seeds; Tomato and pepper shakshuka with coriander and paprika

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas need to soak for at least 6 hours.

  • DKennedy on March 04, 2020

    Made these as a component recipe for our supper club. The spices really make a difference in the taste of the cooked beans.

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