Chickpeas for the win!

Here’s a recipe I tried that was a surprise of different spices on chickpeas. I know it’s a common dish in India but I’m from the mid-west. It’s taken me a while to get to spices like amchur! Mango powder! Who knew. It’s slightly sweet and thickens the chickpeas. This is a recipe I will put in permanent rotation.

CHANA MASALEDAR

3 Tbsp vegetable oil

1/4 tsp whole cumin seeds (I did use ground cumin and it still worked)

1 medium onion chopped

1/4 tsp cinnamon

1/4 tsp nutmeg (I have whole nutmeg pods and grate them fresh as needed. They keep forever, try it!)

1/4 tsp ground cloves

1 tsp coriander

2 cloves of garlic minced (I am generous and use big cloves or three small ones)

1/2 inch piece fresh ginger peeled and grated (Best guess, I probably added an inch)

1 Tbsp tomato paste (Buy it in a tube and keep in the fridge, so much easier than canned)

20 oz can of chickpeas (I could only find 15 oz)

1/2 tsp salt

1/8 to 1/4 cayenne (Optional. I omitted this, I’m a wimp and the ginger was spicy enough)

1/2 tsp amchur (Found online or at an Indian market)

Heat oil in heavy skillet over med-high heat. Add cumin seeds, when they darken in a few seconds, add the onion. Cook till onion browns about 7-8 minutes.

Turn heat to low add cinnamon, nutmeg, cloves and coriander. Fry for 2-3 minutes and then add the tomato paste.

Drain chickpeas, saving 2 Tbsps of the liquid. Pour chickpeas and saved liquid into pan. Add salt, cayenne (if using), and amchur. Mix well.

Cover and cook on low for 10 minutes. Gently stir so as not to break open the chickepeas.

Eat warm or best left till the next day so the flavors can meld.

Enjoy.