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Spicy Chickpeas With Ginger

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

3 tablespoons 45mlOil
1 tablespoon 15mlOnion - finely diced (large)
1   Bay leaf
3   Garlic cloves - minced
2 tablespoons 30mlGrated ginger
2 teaspoons 10mlGround coriander
2 teaspoons 10mlGround cumin
1/4 teaspoon 1.3mlGround cardamom
  Salt and freshly ground pepper
2   Tomatoes - peeled and diced
1 1/2 cups 355mlChickpea broth or water
3 cups 711mlCooked chickpeas - or 2 15-ounce cans, rinsed
1/2   Lemon - juice of

Recipe Instructions

for garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, and diced tomato

Heat the oil in a large skillet. Add the onion and cook, stirring frequently, until well browned. Lower the heat and add the bay leaf, garlic, ginger, spices, 1/2 teaspoon each salt and pepper, and the tomatoes. cook for 5 minutes, then add the chickpea broth and chickpeas. Simmer until the liquid is reduced to a saucelike consistency.

Taste for salt and season with lemon juice. Serve with the garnishes or scatter them over the chickpeas. serve with Naan or rice.

serves 4 to 6

Food & Wine, February 1999


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