How To make Very Spicy Delicious Chickpeas
5 tb Vegetable oil
2 md Onions; peeled and minced
8 Garlic cloves
-- peeled and minced 1 tb Ground coriander seeds
2 ts Ground cumin seeds
1/4 ts Ground cayenne pepper
- or more 1 ts Ground turmeric
6 tb Red-ripe tomatoes
(finely chopped, skinned) :
fresh or canned 40 oz Canned chickpeas; -OR-
4 1/2 c -Home-cooked chickpeas
2 ts Ground roasted cumin seeds
1 tb Ground amchoor (opt.); OR...
1 sm -Lime (juice & pulp only)
2 ts Kashmiri red pepper
1 ts Garam masala
1/2 ts Salt (or to taste)
1 tb Lemon juice (or more)
1 Fresh hot green chili
minced 2 ts Fresh ginger
:
(very finely grated) This dish, a staple street food of the bazaars of Old Delhi, is wonderfully tart and hot. It requires two similar spice blends, one added to the browned onions and garlic, the other toward the end of the cooking time. Amchoor (powdered green mango) lends a haunting sourness. If you can't find this ingredient, substitute the juice and pulp of a small lime (the dish is also delicious without either). You may use Hungarian paprika as a substitute for Kashmiri red pepper; either will give color but no heat. These spicy chickpeas can be made up to two days ahead of time. In fact, their flavor improves if they are left, refrigerated, for at least 24 hours. DIRECTIONS: =========== Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the drained chickpeas and 1 cup water. Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice. Stir again. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds. * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias
How To make Very Spicy Delicious Chickpeas's Videos
Chana masala — Indian-style chickpeas in spicy gravy
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***EASY RECIPE, FEEDS 4-6***
2 14 oz (400g) cans chickpeas, drained
1 14 oz (400g) can crushed tomatoes
1 4 oz (100g) can diced chiles
1 tablespoon garam masala
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
salt
oil
vinegar or lemon juice
fresh cilantro (optional)
Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice.
***HARDER RECIPE, FEEDS 4-6***
1.5 cups (500g) dried kabuli chana (or other chickpeas)
1 large onion
2-4 fresh chiles
3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes)
half a head of garlic
1 large thumb of ginger
5-10 green cardamom pods
2-3 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamom pod
1 small piece of cinnamon stick
1/2 teaspoon turmeric
tomato paste
ground amchoor or lemon juice
salt
sugar
ghee (or of oil)
fresh cilantro
Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender.
Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder.
Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer.
Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes.
Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.
Crispy Roasted Chickpeas Recipe
Learn how to make the best oven roasted chickpeas. They are vegan, high in proteins, healthy and super delicious. If you are looking for a recipe for a snack that is both delicious and guilt free, this crunchy roasted chickpea recipe is for you. You control the flavors; you control the nutritional values. Much better than any snack bought snack.
►Full written recipe:
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Ingredients:
1 can (290g/10.2oz) Chickpeas, net weight
2 tablespoons Olive oil
1/2 teaspoon Salt
To taste Black pepper
1/2 teaspoon Paprika
1/2 teaspoon Cumin
Directions:
1. Preheat oven to 400F (200C).
2. Open the can of chickpeas and pour the chickpeas into a strainer. Rinse the chickpeas under running water.
3. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
4. Transfer the chickpeas into a bowl. Add olive oil, salt and toss until evenly coated.
5. Transfer the chickpeas into a baking dish or baking tray, spread in a single layer.
6. Bake for about 30-40 minutes, or until golden brown and crisp. Every 10-15 minutes remove from oven and mix.
7. When golden brown and crisp, remove the chickpeas from the oven and sprinkle with paprika, cumin and black pepper. Mix until evenly coated.
8. Serve!
One-Pot Moroccan Couscous With Chickpeas (15-Minute Recipe)
15-minute One-Pot Moroccan Couscous with Chickpeas and veggies is an easy vegan lunch or dinner recipe. It's quick, healthy, and packed with protein. Oil-free option.
Roasted spicy garlic chickpeas recipe
Roasted spicy chickpeas with a great spices mix are one great snack. You only need to know the right balance of flavors and I guarantee you that you will make this every time you like to eat a snack. Ready to learn how you can make roasted spicy chickpeas? Lets get started!
For a step by step instruction of the recipe go to this webpage on the tortilla channel:
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Spicy chickpeas recipe
Here is a very quick and easy chickpeas recipe. You can make it as spicy or as mild you want. Takes less than half hour to make so very suitable for beginners and people with busy schedules or if you are feeling lazy like me!