Chickpeas in a Tomato and Tamarind Gravy with Spices
- Number of Servings: 4
Ingredients
1 1/2 cups dried chickpeas 1-inch piece fresh ginger, minced 1 clove garlic, crushed 1/4 teaspoon baking soda 4 - 5 black cardamon pods, crushed 1 stick of cinnamon 2 bay leaves 5 cups water 3 tablespoons sesame oil or ghee 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1/2 teaspoon ajwain seeds or dried thyme 1 large onion, finely chopped 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper pinch of asafetida 1 1/2 teaspoons sea salt 1 large tomato, diced 3 fresh green chilies, seeded and sliced into small strips 3 tablespoons tamarind paste 1/2 cup fresh cilantro or parsley, chopped 2 tablespoons fresh mint, trimmed and chopped
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a large saucepan along with the ginger, garlic, baking soda, cardamon pods, cinnamon, bay leaves and water. Bring to a boil, reduce heat to medium-low, cover and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Mash some of the chickpeas with a fork or potato masher.
Heat the oil or ghee over medium heat in a frying pan. When hot, add the mustard seeds, cumin seeds and ajwain seeds or dried thyme. Stir and fry until the mustard seeds begin to pop. Toss in the onion and stir and fry for 5 minutes or until the onion begins to brown. Now add the spices and salt and stir and fry for a minute. Add the tomatoes to the pan and cook until the mixture is thickened. Transfer to the pan of chickpeas along with the chilies, tamarind and half of the chopped herbs. Bring to a boil, reduce the heat slightly. and cook for another 15 minutes or until thickened.
Garnish with the remaining herbs and serve hot with fresh cooked rice or flatbreads.
Serving Size: 6
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Heat the oil or ghee over medium heat in a frying pan. When hot, add the mustard seeds, cumin seeds and ajwain seeds or dried thyme. Stir and fry until the mustard seeds begin to pop. Toss in the onion and stir and fry for 5 minutes or until the onion begins to brown. Now add the spices and salt and stir and fry for a minute. Add the tomatoes to the pan and cook until the mixture is thickened. Transfer to the pan of chickpeas along with the chilies, tamarind and half of the chopped herbs. Bring to a boil, reduce the heat slightly. and cook for another 15 minutes or until thickened.
Garnish with the remaining herbs and serve hot with fresh cooked rice or flatbreads.
Serving Size: 6
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Nutritional Info Amount Per Serving
- Calories: 266.2
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,420.3 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 11.2 g
- Protein: 10.3 g
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