Black Chickpeas with Roasted Coconut and Fragrant Spices
- Number of Servings: 4
Ingredients
1 cup of black chickpeas2 cinnamon sticks, broken into pieces6 cloves1/2 teaspoon of cardamon seeds1/2 teaspoon of fennel seeds2 star anise0.5 cup of dried coconut2 medium shallots, finely choppedSesame Oil, 1 1tsp (remove)1 teaspoon of black mustard seeds1 medium onion, chopped1 inch piece of ginger, finely chopped1/2 teaspoon of asafoetida2 - 3 hot green chilies, finely chopped1 tablespoon of ground coriander1 teaspoon of cumin1/2 teaspoon of chili powder1/2 teaspoon of turmeric1/2 teaspoon of cayenne1/2 teaspoon of paprikagenerous handful of dried curry leaves2 large tomatoes, finely diced2 1/4 cups of watersea salt to taste
Soak the chickpeas in water overnight. Drain, transfer to a large pot with enough water to cover, bring to a boil, reduce the heat to medium low, and cover and cook until the chickpeas are tender - roughly 1 hour. Drain and set aside.
In a large pot, dry roast the coconut over medium low heat for a few minutes. Add the shallots to the pot and continue to stir and dry roast until the coconut turns a brownish red colour. Grind to a powder and set aside.
In the same pot, dry roast the cinnamon, cloves, fennel, anise and cardamon seeds for a few minutes. Grind to a powder and set aside.
Again in the same pot, heat two teaspoons of sesame oil over medium heat. When hot, add the mustard seeds to the pan and stir and fry until the mustard seed turn grey and begin to pop. Add the onions to the pan and cook, stirring often, for about five minutes. Now add the ginger and cook for another minute. Toss in the asafoetida, stir and then add the hot chilies, coriander, cumin, cayenne, paprika, chili powder and turmeric. Stir fry for a minute and then add the tomato, curry leaves, dry roasted ground spices and salt. Cook for roughly 5 minutes, or until the tomato is softened, stirring frequently.
Add the chickpeas to the pot, along with the roasted coconut and the water. Simmer over medium-low heat for 10 minutes or until the sauce is nice and thick.
Serves 4.
Serving Size: 4
In a large pot, dry roast the coconut over medium low heat for a few minutes. Add the shallots to the pot and continue to stir and dry roast until the coconut turns a brownish red colour. Grind to a powder and set aside.
In the same pot, dry roast the cinnamon, cloves, fennel, anise and cardamon seeds for a few minutes. Grind to a powder and set aside.
Again in the same pot, heat two teaspoons of sesame oil over medium heat. When hot, add the mustard seeds to the pan and stir and fry until the mustard seed turn grey and begin to pop. Add the onions to the pan and cook, stirring often, for about five minutes. Now add the ginger and cook for another minute. Toss in the asafoetida, stir and then add the hot chilies, coriander, cumin, cayenne, paprika, chili powder and turmeric. Stir fry for a minute and then add the tomato, curry leaves, dry roasted ground spices and salt. Cook for roughly 5 minutes, or until the tomato is softened, stirring frequently.
Add the chickpeas to the pot, along with the roasted coconut and the water. Simmer over medium-low heat for 10 minutes or until the sauce is nice and thick.
Serves 4.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 303.1
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 556.0 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 10.7 g
- Protein: 11.0 g
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