Tender and plump chickpeas really need no introduction as far as I'm concerned. Even my comrades who profess not to like beans can be persuaded to enjoy them. And they present so many possibilities to the cook. Now, as should be clear from even a quick look at my blog, I adore spicy food so it's no wonder that I should be especially smitten with spicing them up. When I cook them, I always boil up more than I need for the dish as I can never resist snacking on them just as they are while I complete my dinner prep.
I tend to eat small meals throughout the day, but this longtime favorite dish is one that I am tempted to eat just a bit more than maybe I am accustomed to at one sitting. But so long as I am not too stuffed, I don't feel guilty in the least. Despite its relative simplicity, or perhaps because of, it's a signature dish that I have perfected over the years. If you like a thick and spicy chickpea curry with a tangy and tart flavor, consider this as a meatless alternative to your usual fare or another recipe to add to your vegetarian or vegan repertoire. Give this one a try. You won't be disappointed.
This is also my contribution to MLLA #58, started by dear Susan of The Well Seasoned Cook and now administered by me. This month, Claire is hosting.
I'm also sharing this treasured recipe with Ricki's Wellness Weekend.
|Chickpeas Smothered in a Tangy Tomato Gravy|
|Recipe by Lisa Turner|
Published on April 5, 2013
Tender chickpeas simmered in a thick, rich and tangy spiced tomato gravy
More chickpea recipes you are sure to enjoy from Lisa's Kitchen:
Avocado Chickpea Hummus
Chickpeas with Mushrooms
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
On the top of the reading stack: Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts
Audio Accompaniment: Tim Hecker