Chickpeas are a delicious and nutritious protein to add to your meals.
You can use dried chickpeas which I do often, or use the ones from a can – either is fine really as long as you cook with them.
Last weekend I had the yen for a traditional Indian breakfast which included these chickpeas, potato curry indianculinarycenternyc.wordpress.com/2017/01/18/quick-spicy-potato-curry/ and Kulchas (a bread which I will post the recipe for another time).
For the chickpeas:
2 cans of chickpeas, drained and rinsed
1 Tbs. vegetable oil
1/8 tsp. ajwain**seeds (optional)
1/4 tsp. Nigella seeds
2 Tbs. Tamarind Paste or the Juice of 2 lemons/limes
2 green chilies, sliced (or 1/2 tsp. cayenne pepper)
Salt to taste
2Tbs. ground coriander powder
1Tbs. cumin powder
Thinly sliced ginger and scallions for garnish
Heat the oil in a pan and add the nigella and ajwain seeds. Cook for about 20 seconds or until you smell their aroma and then add the washed and drained chickpeas. Add salt, cayenne or green chilies, cumin and coriander powder. Stir on high heat. Add the tamarind paste and a splash of water if the chickpeas are sticking.
Stir well and taste for seasoning. Add the lemon/lime juice in the end if not using the tamarind paste.
Garnish with sliced ginger and scallions.
(Ajwain, ajowan (/ˈædʒəwɒn/) Trachyspermum ammi, also known as Ajwain caraway, bishop’s weed or carom, is an annual herb in the family Apiaceae. It originated in India.
Until I cook again!