Spiced Chickpeas

Curry Bible, p. 228

1 pound canned chickpeas

2 ½ tablespoons ghee or oil

1 ¼-inch piece fresh ginger, grated

1 large onion, very finely chopped

3 teaspoons Garam Masala

1-2 fresh hot green chilies, deseeded and chopped

2 large ripe tomatoes, deseeded and chopped

Salt and black pepper

2-3 tablespoons chopped fresh cilantro or mint

1-2 tablespoons freshly squeezed lemon juice

Aggressive energy - gone.

ALWAYS WASH YOUR HANDS AFTER CHOPPING CHILIES. Your eyes will thank you.

Drain the chickpeas, reserving the liquid.

Heat the ghee or oil in a medium-sized saucepan and fry the ginger and onion over medium heat for about 5 minutes, until lightly colored and fragrant. Stir in the garam masala and stir for 30-40 seconds.

Because I am not nearly awesome enough to grind my own spices with a mortar and pestle. 

Add the chilies and tomatoes and bring to a simmer.  Reduce heat and cook for about 5 minutes, stirring frequently, until thoroughly softened.

Smart people keep metal cans near operational stove burners.

Add the chickpeas and enough of their reserved liquid to just cover.  

At this point, it smells like WOAH good.

Season with salt and pepper and simmer for about 20 minutes, stirring frequently.  Add chopped herbs.

Does this cutting board make my food less kosher/halal?

Check seasonings, season to taste with lemon juice and simmer again for 1-2 minutes before serving. 

Like lots of Indian dishes, it all kind of turns brown as it gets closer to being done.

Serves 4.     

If you want to Amurrica things up, fried chicken goes surprisingly well with this.

My Rating: 3/5 "A good side with something salty or bland. I made it for my Dad because he likes things really high on the hot-spice meter, but I felt a bit overwhelmed by the heat."