Spicy Chickpeas in a Tangy Tomato Glaze

On tonight's menu, one of my favorite chickpea dishes. If you are using dried beans and prepare the ingredients while the beans cook, the dish is complete and ready to eat in an hour and a half to two hours. Goes very well with Indian flatbreads and a rice dish. Chat masala is a wonderful hot, tart and salty spice blend that is worth looking for in your local Indian or Asian grocer, but you can make it yourself using the recipe here.

Spicy Chickpeas in a Tangy Tomato Glaze

Recipe by Lisa Turner Cuisine: Indian Published on March 28, 2007 Thick spicy chickpea curry with a tangy chat masala tomato glaze Preparation: 25 minutes Cooking time: 20 to 25 minutes >Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 4 tablespoons ghee or butter and oil 1-inch piece fresh ginger, grated or minced 2 to 3 fresh chilies, seeded and minced 2 teaspoons cumin seeds 2/3 teaspoon brown mustard seeds 12 fresh or dried curry leaves 5 medium tomatoes, seeded and diced 1 1/2 teaspoons ground turmeric 1 teaspoons chat masala or 2 teaspoons lemon juice 1 teaspoon garam masala 1/4 cup fresh parsley or cilantro, chopped 1 1/4 teaspoons sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain, reserving 1/3 cup of the cooking liquid, and set aside. Heat 3 tablespoons of the ghee or butter and oil mixture in a large saucepan over medium heat. When hot, stir in the ginger, chilies, cumin seeds and brown mustard seeds, and stir for 5 minutes or until the cumin seeds are dark. Add the curry leaves, quickly stir, and then add the tomatoes. Toss in the turmeric, chat masala or lemon juice, garam masala and half of the chopped parsley or cilantro. Cook, stirring occasionally, for 5 to 10 minutes or until the tomato are reduced to a smooth sauce. Add the chickpeas and the reserved cooking liquid and reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat, season with salt, and stir in the remaining ghee or butter and oil and the remaining parsley or cilantro. Serve hot. Makes 6 to 8 servings