Tuesday, May 4, 2010

Curried Chickpeas

Serves: 6 to 8

Chickpeas - 1 1/2 cups, washed and drained
Water - 5 cups
Turmeric - 1 tsp
Ground Cumin - 1/2 tsp
Ground Coriander - 1 tsp
Cayenne Pepper - 1/2 tsp
Butter - 3 tbsp
Cumin seeds - 1 tsp
Onion - 1 medium, chopped
Garlic - 1 clove, chopped
Grated fresh ginger - 1 tbsp
Garam masala - 1 tsp
Fresh coriander leaves - 2 tbsp, chopped

1. Put chickpeas in a bowl, examine for inedible objects. Add enough  cold water to cover and soak overnight
2. To cook, drain the chickpeas. Place chickpeas, 5 cups water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
3. In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
4. add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
5. Add garam masala and mix well.
6. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.

For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of pre-soaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

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