Spiced Indian Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Ingredients
  • 1 large onion
  • 2-3 beefsteak tomatoes (or other slicing tomatoes)
  • 1-2 green peppers
  • ¼ cup fresh ginger, minced
  • ¼ cup olive oil or avocado oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp amchur powder, i.e. dried green mango powder
  • 1 tsp black salt – NOTE: Black salt is actually a pale pink color
  • 1 tsp anardana (pomegranate) powder
  • 1-1/2 tsp mustard seeds
  • 1 tsp black pepper
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • ¼ tsp ground cardamom
  • 60 oz. of cooked chickpeas
  • 1 bunch of cilantro
Instructions
  1. Dice the onion and green pepper and sauté in a little bit of oil until the onion is translucent.
  2. Next, dice the tomatoes and add most of the tomato to the pan. Reserve about a cup to add later. The goal is to create a nice juice from the tomatoes for the onion and pepper to simmer in. But ultimately, we want the tomato juice to reduce down and leave us with a concentrated tomato flavor.
  3. Next, stir in all the spices. If the mixture seems too dry, add a touch more oil or tomato.
  4. After adding the spices, it's time to add the cooked chickpeas. If you're using canned chickpeas, drain them first. Stir to coat with the spices, and then simmer for at least 10 minutes on medium-low until it gets really juicy.
  5. Add in the tomato you reserved from the beginning, and continue simmering until this last tomato is heated through. I usually let it simmer, covered, for 5 or so minutes to let everything meld together.
  6. Lastly, add in chopped cilantro and stir to incorporate evenly.
  7. Serve over rice or eat it with tortilla chips. I know eating it with chips isn't very Indian, but I swear it's an amazing dip, and tortilla chips tastes great!
Recipe by Revived Kitchen at https://www.revivedkitchen.com/2016/11/spiced-indian-chickpeas/