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Chickpeas With Very Hot Spices
In a bowl, cover with water and soak overnight:
1 cup dry Indian chickpeas (can substitute other chickpeas)
Drain and cook the soaked beans in enough fresh water to cover until soft, not mushy. Set aside with their cooking liquid.
In a saucepan, heat:
1 Tablespoon vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
1/4 cup onion, chopped
3 Indian bay leaves
2 Tablespoons fresh coriander leaves (cilantro), chopped
1 clove garlic, minced (opt.)
When the onion becomes transparent, add the dry spices:
1 teaspoon cumin/coriander powder
1 teaspoon salt
1/2 - 1 teaspoon hot red pepper powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Add the cooked chickpeas and a small amount of their cooking liquid. Mix well and serve. This is best served with Pur
In a bowl, cover with water and soak overnight:
1 cup dry Indian chickpeas (can substitute other chickpeas)
Drain and cook the soaked beans in enough fresh water to cover until soft, not mushy. Set aside with their cooking liquid.
In a saucepan, heat:
1 Tablespoon vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
1/4 cup onion, chopped
3 Indian bay leaves
2 Tablespoons fresh coriander leaves (cilantro), chopped
1 clove garlic, minced (opt.)
When the onion becomes transparent, add the dry spices:
1 teaspoon cumin/coriander powder
1 teaspoon salt
1/2 - 1 teaspoon hot red pepper powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Add the cooked chickpeas and a small amount of their cooking liquid. Mix well and serve. This is best served with Pur
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