spiced chickpeas Recipe

This Indian spiced chickpeas recipe was generously given to me by my friend Amynah. It’s based on the Indian dish channa masala, but this is a very simple preparation. I like to use fresh plum tomatoes and chop them in the food processor rather than using canned tomatoes. This makes the dish very light and fresh.

I normally add chopped zucchini, but you can use different vegetables, such as green beans, carrots, cubed potato, or a combination of vegetables.

Cilantro is a key component of this dish. Amynah uses a combination of coriander chutney, which can be found at the Indian grocery store (see picture below) and fresh cilantro. If you can’t find the chutney, you can use extra chopped cilantro and fresh lemon juice squeezed on top of the finished dish to add a bit of sourness.

Serve the chickpeas over basmati rice. This dish tastes even better heated the next day for lunch, after the spices have had a chance to marry with the chickpeas and vegetables.

 

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Ingredients

1 Tbsvegetable oil
3 clovesgarlic, minced
1 Tbsgrated ginger
1 Tbscoriander chutney
3-4 mediumplum tomatoes
1/2medium onion
1/3 cupcilantro leaves
1/2 tspground coriander seeds
1 tspground cumin seeds
1/8 tspcayenne pepper powder
1 mediumzucchini, chopped into 1/2-inch cubes
2 15 oz canschickpeas, drained and rinsed

Preparation


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  1. Process the tomatoes, cilantro, and onion in a food processor and until finely chopped. Set aside.
  2. Heat oil  in a medium saucepan over medium-high heat and add ginger and garlic. Cook for 30 seconds, until garlic and ginger are aromatic but not browned.
  3. Add coriander chutney, ground cumin, ground coriander, and cayenne pepper powder. Sautée for an additional 30 seconds, stirring constantly to toast the spices.
  4. Add the chopped tomato mixture to the pan and bring to a simmer. Simmer for about 10 minutes to cook the tomatoes. Add salt to taste.
  5. Add the zucchini and simmer for an additional 5 minutes, until zucchini is tender-crisp.
  6. Add the chickpeas. Cover the pan and cook for an additional 5 minutes, until the chickpeas are warmed through.
  7. Add more salt to taste and serve over basmati rice.

 



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