Chickpeas and Kalamata Olives in a Spiced Tomato Sauce

From MarketStreetVegan.com​

serves 3-4

1 cup dried chickpeas, soaked 8 hours

3 1/2 cups water

1 dried bay leaf

1/2 tsp liquid smoke

1/2 tsp fine sea or kosher salt, divided

2 TBSP olive oil

2 tsp ground cumin

4 cloves garlic, minced

1 28-oz can whole, peeled tomatoes

1 TBSP smoked paprika

​1 TBSP turbinado or brown sugar

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

1/2 tsp ground cinnamon

scant 1/2 cup kalamata olives (meaning, aim for under the line rather than over)

1 lemon, scrubbed, cut into 1/4-inch-thick slices

Drain and rinse the soaked chickpeas. Place them in a pot with the water, bay leaf, and liquid smoke. Cover, bring to a boil, cock the lid, reduce heat to medium-low, and cook at a low simmer until tender, about 60 minutes, checking occasionally after 45 minutes. When the chickpeas are almost done, add 1/4 tsp of salt (reserve the other half) and continue cooking until done. Drain well.

In a large skillet, heat the oil over medium heat. Add the chickpeas and cumin and cook for 3 minutes, tossing frequently.  Reduce heat to medium-low, add the garlic, and cook, stirring/tossing constantly, an additional 2 minutes.

Carefully crush the tomatoes individually into the sauce pan with your hands and pour in their liquid. Stir in all remaining ingredients, except reserved salt, topping with the lemon slices. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove lid and simmer, uncovered, an additional 5-10 minutes, until thickened to the desired consistency (increase the heat a bit, if needed, to maintain a steady simmer). Taste and add the remaining 1/4 tsp salt, if needed.

Remove lemon slices and serve over rice, any grain of choice, or with crusty bread.