Turkish Herb-Braised Chickpea Stew with Pomegranate Molasses & Crispy Sage Oil

Ingredients

• 2 1/2 cups dried chickpeas (soaked overnight) or canned, drained and rinsed if canned
• 5 tbsp extra virgin olive oil, divided
• 1 large yellow onion, diced
• 5 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 1/2 tsp paprika
• 3 tbsp pomegranate molasses
• 1 1/2 cups vegetable broth
• 1 can 14oz diced tomatoes (fresh or canned)
• 1 cup roasted red bell peppers, jarred, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 12 leaves fresh sage leaves, for crispy oil
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 1/2 cups farro (pearled), uncooked
• 3 1/2 cups vegetable broth for farro
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Toast cumin and coriander seeds in a large braising pot over medium heat for 1 minute until fragrant; remove and set aside.

2. 2

   Heat 3 tbsp olive oil in the same pot, add diced onion and sauté 4-5 minutes until softened.