Name: Curry-Spiced Chickpeas
Yield: 4–6 Servings
Cuisine: Indian
Ingredients: 1 Tbsp chopped fresh cilantro; ½ cup (3 oz/90 g) chopped tomatoes; ⅛ tsp cayenne pepper; Salt; 1 Tbsp fresh lemon juice; 2 Tbsp peeled and chopped fresh ginger; 3 cloves garlic, chopped; 1 jalapeño chile, seeded and minced; 2 Tbsp canola oil; 1 Tbsp ground cumin; 1 small yellow onion, chopped; 2 cans (15 oz/470 g each) chickpeas; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp ground turmeric

Preparation info

4–6
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

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.

Ingredients

2 cans (15 oz/470 g each) chickpeas
1

Method

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 begi