Very Spicy Delicious Chickpeas

VERY SPICY DELICIOUS CHICKPEAS

1 Preparation Time :

Categories : Main dish Vegetarian

Indian

Amount Measure Ingredient -- Preparation Method -- -- --

5 tb Vegetable oil

2 md Onions -- peeled and minced

8 Garlic cloves

-- peeled and minced

1 tb Ground coriander seeds

2 ts Ground cumin seeds

1/4 ts Ground cayenne pepper

- or more

1 t Ground turmeric

6 tb Red-ripe tomatoes

-- (finely chopped, skinned)

-- fresh or canned 40 oz Canned chickpeas -- -OR-

4 1/2 c -Home-cooked chickpeas

2 ts Ground roasted cumin seeds

1 tb Ground amchoor (opt.) -- OR...

1 sm -Lime (juice & pulp only)

2 ts Kashmiri red pepper

1 t Garam masala

1/2 ts Salt (or to taste)

1 tb Lemon juice (or more)

1 Fresh hot green chili

-- minced 2 ts Fresh ginger

-- (very finely grated)

This dish, a staple street food of the bazaars of Old

Delhi, is wonderfully tart and hot. It requires two

similar spice blends, one added to the browned onions

and garlic, the other toward the end of the cooking

time. Amchoor (powdered green mango) lends a haunting

sourness. If you can't find this ingredient,

substitute the juice and pulp of a small lime (the

dish is also delicious without either). You may use

Hungarian paprika as a substitute for Kashmiri red

pepper; either will give color but no heat.

These spicy chickpeas can be made up to two days ahead

of time. In fact, their flavor improves if they are

left, refrigerated, for at least 24 hours.

DIRECTIONS: ÿÿÿÿHeat the oil in a wide pot

over a medium flame. When hot, put in the minced

onions and garlic. Stir and fry until the mixture is a

rich medium brown shade. Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin),

cayenne, and turmeric. Stir for a few seconds. Now

put in the finely chopped tomatoes. Stir for a few

seconds. Now put in the finely chopped tomatoes. Stir

and fry until the tomatoes are well amalgamated with

the spice mixture and brown lightly. Add the drained

chickpeas and 1 cup water. Stir. Add the ground

roasted cumin, amchoor, red pepper, garam masala,

salt, and lemon juice. Stir again. Cover, turn heat to

low, and simmer for 10 minutes. Remove cover and add

the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Source: World-of-the-East Vegetarian Cooking - by

Madhur JaffreyPublished in: The Herb Companion -

February/March 1993Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -