Spicy Peas With Ginger Matar Kee Chaat Recipes

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SPICY CHICKPEAS WITH GINGER

This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.

Provided by Amanda Hesser

Categories     dinner, times classics, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 22



Spicy Chickpeas With Ginger image

Steps:

  • Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
  • For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
  • Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams

1 1/2 cups dried chickpeas, soaked overnight
4 garlic cloves
2 sprigs parsley
1 onion, quartered
1 tablespoon olive oil
2 teaspoons sea salt
3 tablespoons mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves
2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tomatoes, peeled and diced
1 1/2 cups chickpea broth or water
Juice of 1/2 lemon
2 tablespoons diced onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped cilantro

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