Chraime is a dish most sources say comes from the Jews of northern Africa. I first tasted it at Manhattan’s Miznon, helmed by the famous Israeli chef Eyal Shani. This version replaces the fish with beans. It’s my go-to all-seasons recipe for company. This version uses chickpeas, but I also love making it with different dried beans from Rancho Gordo, especially large white Royal Corona beans. In summer, I use fresh tomatoes and any type of spicy peppers I can find at the market.
6 cloves garlic
1 to 2 jalapeño peppers (depend- ing on how spicy you like it and how spicy the peppers are)
1⁄4 cup extra-virgin olive oil
1 (28-ounce) can peeled toma- toes (I like Bianco DiNapoli brand)
Salt
2 (14.5-ounce) cans chickpeas, drained and rinsed or 1lb of Royal Corona Beans (soaked, drained, and cooked)
1⁄2 cup tahini
Cilantro for finishing (or use basil)
Beans Cooked Like Fish
1. Preheat the oven to 425°F. Peel and crush the garlic. Cut the jalapeños into 1⁄8-inch-thick rounds. Heat the oil in a heavy-bottomed Dutch oven over medium heat. Add the garlic and peppers, and sauté for 5 to 8 minutes or until lightly browned. Add the tomatoes, season with desired amount of salt, and cook for 5 minutes. Stir and break the tomatoes up with your spoon. Cook for 3 minutes, and then add the chickpeas.
2. Place the Dutch oven in the oven, and bake uncovered for 30 minutes or until the sauce is thickened. Carefully remove from the oven, and put the bean mixture in a serving dish. Drizzle with the tahini, sprinkle with cilantro, and serve.