Chickpeas Cooked in a Moghlai-Style
- SERVINGS: 6
- 5 tablespoons peanut or canola oil
- 2 bay leaves
- 2 small cinnamon sticks
- 6 whole cardamom pods
- 2 medium onions, finely chopped
- One 2-inch piece of ginger, peeled and grated to a pulp
- 3 to 4 garlic cloves, mashed to a pulp
- 1 tablespoon ground cumin seeds
- 1 tablespoon ground coriander seeds
- 1/2 cup plain yogurt
- 1/4 cup plus 1 tablespoon puréed tomatoes
- 7 to 7 1/2 cups cooked chickpeas drained, cooking liquid reserved
- 2 to 2 1/2 teaspoons salt
- 2 teaspoons garam marsala
- 1 1/2 teaspoons ground amchoor
- 1 tablespoon ground roasted cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/2 tightly packed cup finely chopped fresh coriander
- Put the oil in a large (12-inch) pot and heat on moderately high heat. When the oil is hot, add the bay leaves, cinnamon and cardamom. Stir a few times, then add the onions. Stir and fry for 8 to 9 minutes, or until the onions are browned around the edges. Add the ginger and garlic and stir for 1 minute. Add the cumin and coriander seeds, stir for a few seconds and stir in 1 tablespoon of the yogurt. Stir and fry until blended with the onions. Add another tablespoon of yogurt and stir until is incorporated into the sauce. Continue to do this until all of the yogurt has been added.
- Add the tomatoes, stir and cook two minutes. Now add the chickpeas with their liquid, 2 1/2 to 3 cups water, the salt, garam masala, amchoor, cumin seeds and cayenne pepper. Stir to combine and bring to a boil. Reduce heat to low and simmer gently for 15 minutes. Stir in most of the fresh coriander, leaving just a little for the final garnish.
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