02.11.13 | SPICY CHICKPEAS

Well hello there! It's been ages hasn't it?

 (no one noticed i was gone? oh.)

It's been half term here & it's been a busy one. We've been away, we survived storm St Jude (why do they name them?) I made stressful Minecraft pickaxes for the big kids Halloween costumes and I've consumed my body weight in pickle (not pregnant). We also ate at the most amazing Thai street food cafe, but more on that another time because what I'm here to talk to you about today is Spicy Chickpeas - lucky you! This Indian dish is my new favourite thing to make and eat and because i'm really good at sharing, I'm spending my Saturday morning typing all this out for you. You really need to make it (not just because this is taking ages to get down) but because it's bloody lovely and generally wolfed down by all. Except if you're called India, then you won't eat it because you never eat anything.


Serves 4
Recipe adapted from here.

You will need:

1 tin chickpeas, drained & rinsed
3 cm ginger, peeled and grated
3 garlic cloves, crushed
1-2 tbsp oil
2 large onions, finely chopped
1 1/2 tbsp tomato puree
2 whole green chilli's
3 tsp salt (or to taste)
1 400g tin chopped tomatoes
3 tbsp chopped coriander, plus extra to garnish
1/4 tsp cumin seeds
1 tsp chilli powder
1 tsp ground coriander
1tsp garam masala
1/2 tsp ground cumin
1/2 tsp turmeric

And you will need to do this:

1. place your drained & rinsed chickpeas into a bowl & fill with enough water to just cover them. Set aside.
2. Either in a pestle & mortar or a blender mix together the garlic & ginger into a paste. Set aside.
3. Heat a large saucepan over a medium heat & add your cumin seeds. When they start to sizzle and the ginger paste & stir fry for 30 seconds.
4. Add the onions and saute until light brown then remove from the heat. Add your tomato puree, green chilli's, salt, chilli powder, ground coriander, garam masala, ground cumin & turmeric. Return to the heat and mix well for 30 seconds.
5. Stir in the chopped tomatoes and cook, stirring frequently until a thick sauce develops (approx for 6-8 minutes).
6. Add the chickpeas & the water they have been sitting in, cover & simmer over a low heat for approx 15 minutes.
7. After 15 minutes, remove the lid and turn the heat up to medium. Reduce for a further 15-20 minutes until you see a thick sauce.
8. Finally stir through the fresh coriander and serve with rice, naan breads & some riata. Enjoy!

Note: When I make this for the kiddos, I use only 1tsp salt and I omit the chilli powder.