Masala-Spiced Chickpeas

Submitted by Debbie R.

"From "Oprah" magazine, March 2007."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• Garam masala

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground turmeric

• Chickpeas

• 1⁄4 cup oil
• 2 cups finely chopped onions
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 teaspoon black pepper
• 3⁄4 teaspoon salt
• 1 teaspoon fresh lemon juice
• 1⁄4 cup chopped fresh cilantro

directions

1. To make masala, mix spices until blended and set aside.
2. Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
3. Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
4. Remove from heat. Stir in lemon juice and garnish with cilantro.
5. This would be so great scooped up in poori.

Reviews

[Chesska]

These are fabulous. I also used a premixed garam masala spice mix, but otherwise followed the recipe. I used the chickpeas as the main filling in a wrap, with hummus, shredded carrots and shredded beets. Fantastic!

 

[Starrynews]

Nice and simple, great with rice! It has a very good flavor. Thanks for sharing! ZWT8

 

[bupton09_7169814]

I just wanted to add my 5 stars to this delicious recipe! <br/>Spice it up a little more if you like, but it's perfect the way it's written. It's my go-to side dish when asked to friends house for pot-luck dinners. You'll never any left overs with this one. Enjoy!

 

[Dreamer in Ontario]

I loved this. I cheated a bit and used premixed Garam Masala since there's a huge jar of it in the cupboard. The rest of the recipe was prepared exactly as written. Thanks for posting this delicious veggie main course. Made for Photo Tag.

 

[jessi_mcg]

OH, I liked this and it was so easy! DH didn't care for it and pouted his way to some leftover tuna casserole (groan!), but I liked it enough for both of us. I did make some yummy changes I'll share here--to cut back on fat I used 1/8 c oil and 1/8 c chicken broth to saute. I added 1 small chopped tomato during the saute as well, as suggested by Pritha. I also mashed some of the chickpeas for a thicker consistency. Finally, I used one 19 oz can chickpeas and two cups of cooked cauliflower instead of two cans chickpeas. I had a taste for more veggies and thought this would work well. Sure did! Thanks for posting; this is definitely a keeper. Served with Recipe #270882 and Recipe #125087 along with a dollop of plain yogurt and cucumbers. Delicious! Made for October 2008 Veg*n swap.