SPICY INDIAN CHICKPEAS
Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Number Of Ingredients 15
Steps:
- Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
- In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
- Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
- Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.
SPICY CHICKPEAS WITH FRESH GREEN CHILES
Indian-style spiced chickpeas with 'Pinocchio's Nose'chiles areserved with yogurt to temper the burn.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 17
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.
- Add garlic, ginger, and tomato paste. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile. Garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.
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