This dish is based on a northern Indian snack. Serve it as part of a vegetarian feast or as a side dish for roasted meats or poultry. Chickpeas’ neutral flavor is a good carrier for spices, which are layered here for a bold flavor, then refreshed with lemon juice and chopped cilantro leaves.
Drain chickpeas into a colander, rinse under cold running water, and drain again. Set aside.
In a mini food processor or mortar, combine onion, ginger, garlic, and chile and process or grind with a pestle to a smooth paste. Add 2–3 tablespoons water if needed to facilitate grinding.
In a large saucepan, heat oil over medium-high heat. Add onion paste and sauté just until it begins to brown, 5–7 minutes. Stir in cumin, coriander, turmeric, garam masala, and cayenne and sauté for a few seconds. Add tomatoes and
Transfer chickpeas to a bowl, garnish with cilantro, and serve right away.
© 2013 All rights reserved. Published by Weldon Owen.