Spicy Chickpeas in a Tangy Tomato Glaze


Visit the Indian Food Glossary for information on the ingredients in this recipe
Spicy Chickpeas in a Tangy Tomato Glaze

Spicy Chickpeas in a Tangy Tomato Glaze
On tonight's menu, one of my favorite chickpea dishes. If you are using dried beans and prepare the ingredients while the beans cook, the dish is complete and ready to eat in an hour and a half to two hours. Goes very well with Indian flatbreads and a rice dish. Chat masala is a wonderful hot, tart and salty spice blend that is worth looking for in your local Indian or Asian grocer, but you can make it yourself using the recipe here.


Spicy Chickpeas in a Tangy Tomato GlazeSpicy Chickpeas in a Tangy Tomato Glaze
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on March 28, 2007

Thick spicy chickpea curry with a tangy chat masala tomato glaze

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Ingredients:
  • 1 1/4 cups dried chickpeas
  • 4 tablespoons ghee or butter and oil
  • 1-inch piece fresh ginger, grated or minced
  • 2 to 3 fresh chilies, seeded and minced
  • 2 teaspoons cumin seeds
  • 2/3 teaspoon black mustard seeds
  • 12 fresh or dried curry leaves
  • 5 medium tomatoes, seeded and diced
  • 1 1/2 teaspoons turmeric
  • 1 teaspoons chat masala or 2 teaspoons lemon juice
  • 1 teaspoon garam masala
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1 1/4 teaspoons sea salt, or to taste
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain, reserving 1/3 cup of the cooking liquid, and set aside.

  • Heat 3 tablespoons of the ghee or butter and oil mixture in a large saucepan over medium heat. When hot, stir in the ginger, chillies, cumin seeds and black mustard seeds, and stir for 5 minutes or until the cumin seeds are dark.

  • Add the curry leaves, quickly stir, and then add the tomatoes. Toss in the turmeric, chat masala or lemon juice, garam masala and half of the chopped parsley or cilantro. Cook, stirring occasionally, for 5 to 10 minutes or until the tomato are reduced to a smooth sauce.

  • Add the chickpeas and the reserved cooking liquid and reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally.

  • Remove from heat, season with salt, and stir in the remaining ghee or butter and oil and the remaining parsley or cilantro. Serve hot.

Makes 6 to 8 servings

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