Spicy Roadside Chickpeas

I love chickpeas – they are so versatile, high and protein and delicious.

Following is a simple recipe – have them with parathas, puris or rice.

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Spicy Chickpeas – Serves 6

2 16 ounce cans of chickpeas, drained and rinsed

4 tbs. vegetable oil

2 tsp. whole cumin seeds

¼ tsp. carom seeds

2 medium onions, diced

1 tsp. cayenne pepper

2 Tbs. ginger, minced

1 ½ cup diced tomatoes (can be canned)

Juice of 1 lemon

Salt to taste

Fresh Cilantro and Sliced Green Chilies for Garnish

 

Heat the oil in a heavy bottom pan over medium high heat.  Add the cumin and carom seeds and cook for about a minute until they sizzle and you can smell their aroma.  Add the onions and salt.  Stir and cook for 5 minutes until the onions are caramelized.  Add the ginger and stir.  Add the tomatoes and cayenne pepper and cook another 5 minutes.  Now add the chickpeas and stir.

 

Lower the heat to a simmer for about 15 minutes and stir occasionally crushing some of the chickpeas with the back of a large spoon to thicken the sauce.  Taste for seasoning – add the lemon juice and garnishes off the heat.  Serve hot.

 

Note:  This dish tastes better the next day and can be made ahead and refrigerated for several days.

Substitute chickpeas for other beans like kidney beans, black beans, etc.

I hope you try the recipe – you will love it.

Until I eat again!