Spiced Chickpeas with Dried Pomegranate Seeds

Spiced Chickpeas with Dried Pomegranate Seeds

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: 2 Servings

Dried Pomegranate Seeds are also known as Anardana. They add an enjoyable touch of sweet-tartness when added to a dish.


  • 2 tablespoons olive oil
  • 1 small red onion, thinly sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground dried pomegranate seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • Sea salt
  • 1-1/2 cups canned chickpeas, drained and rinsed


  1. Place the olive oil into a large sauté pan over medium heat. Once it begins to shimmer, add the onion and sauté, stirring frequently, for about 4 minutes.
  2. Stir in the garlic, ginger, dried pomegranate seeds, coriander, cumin, pepper, cloves and a pinch of salt, and then cook the mixture over low heat for 5 minutes.
  3. Add the chickpeas to the pan, stir to combine and then add a few pinches of salt to taste. Serve warm.

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