Only the Best Cumin Recipes
Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman.\r\nFor Bittman's tips on preparing a modern Passover meal, click here.\r\n\r\n
Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.\r\n
Ann Gillespie of Alexandria, Virginia, writes: \"Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.\r\n\r\n
This dish balances sweet and savory with tangy Kalamata olives and golden raisins.