Spicy Chickpeas from the Punjab
Preparation time: 9 hrs.
Cooking time: 25 mins. (pressure cooker) 60 mins. (saucepan)
1 cup dry chickpeas
1 teaspoon salt
3 cups water
1 teaspoon cumin powder, roasted
1 teaspoon red chili powder
4 teaspoons coriander powder
2 teaspoons dry mango powder (amchur)
1 teaspoon garam masala
3 tablespoons pomegranate seed powder, roasted
2 tablespoons ginger, peeled and sliced thinly along the length (about 1/8 inch by 1/8 inch)
2 small green chilies, thinly slit along the length
4 tablespoons oil
1 medium tomato, cut into wedges
1 medium onion, cut into wedges
2 tablespoons coriander, chopped
Soak chickpeas for 8 hours. Rinse. Put pressure cooker on medium high heat add chickpeas, salt and three cups of water. Close lid and put weight on. After pressure builds up, turn heat on low and cook for a total of about 12 minutes (or till chickpeas get soft).
❦ TLC Tip: Put pressure cooker under cold running water before opening to reduce pressure.
❦ TLC Tip: If you do not have a pressure cooker, add 4 cups of water, chickpeas and salt to sauce pan and put on high
heat until the mixture comes to a boil. Turn heat to low and continue boiling for about 45-50 minutes or until chickpeas turn tender. Keep half covered with lid during the process.
Drain about half of the water out and put aside. Place pressure cooker back on medium heat and add cumin, red chili, coriander, mango, garam masala,pomegranate seed power, ginger and green chilies on top of chickpea mixture. DO NOT STIR. Heat oil in a small frying pan until very hot. Pour over ingredients in pressure cooker and stir. Turn heat on low and cook for another 5 minutes. If more sauce is preferred, add some of the water drained initially and put aside.
Garnish with tomato, onion wedges and chopped coriander.
❦TLC Tip: Canned chickpeas can also be used in this recipe.
❦TLC Tip: Extra chickpeas can be frozen in air tight
containers for future use.