South Indian Spiced Chickpeas Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
Email
Makes:
6 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 2 teaspoons chopped ginger
- 2 teaspoons ground coriander seed
- 1/2 teaspoon ground cardamom
- 1 teaspoon amchur
- 1 tomato, diced
- 1 (15-ounce) can chickpeas
- Thinly sliced red onion (for garnish)
- Minced hot green chile pepper (for garnish)
INSTRUCTIONS
- Heat vegetable oil, add onions, and fry until light brown. Add garlic and ginger, and fry for 2 minutes, stirring.
- Stir in ground coriander, ground cardamom, and amchur. Stir-fry for 2 minutes or until fragrant.
- Add tomato, chickpeas with their liquid, and salt and pepper to taste. Cook 10 minutes longer or until thickened. Serve garnished with thinly sliced red onion and minced green chile.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
All this needs is a little sprinkle of chilli powder or a whole chilli added in with the spice mixture. It's deeelish!
I also added julienned carrots to give it extra texture and color.
If you add the liquid from canned peas/beans/legumes you are also adding a lot of insoluble sugars that will give people "the wind." Doesn't bother everybody, I'm just saying.
The canned chickpeas do better with a long, low simmer. This is awesome with a bit of yogurt on top.
You Can Buy all the spices for this recipe from
http://deshigrocery.bdnewmarket.com/
I didn't have amchur, so I substituted lemon, which gave it a nice tangy flavor. Definitely required more than ten minutes to thicken and benefited from a healthy dose of salt. Served with pear chicken curry, which complemented the flavors nicely.