Black Chickpeas With Chickpea Masala Food

WHOLE FOODS CHICKPEA MASALA

Steps:

• First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat.
• Add onions and saute approx. 2 mins, until golden brown.
• Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste.
• Return to heat and stir in water.
• When everything is mixed thoroughly, stir in chickpeas and lemon juice.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Taste for seasoning, adding salt if necessary.
• You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice.
• To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice.
• Garnish with cilatro if you wish.

BLACK CHICKPEAS WITH CHICKPEA MASALA

Steps:

• 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the channa masala. When ready, drain the chickpeas, then place them in a pressure cooker, along with 4 1/2 cups water and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken unlike other beans, black chickpeas do not become soft to the point of disintegrating. If not sufficiently cooked, add more water, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until soft, about 45 minutes.2. Transfer the softened chickpeas to cast-iron wok or saucepan and cook over medium-high heat about 5 minutes, then over medium-high heat about 5 minutes, then over medium-low heat until all the water evaporates and the chickpeas are glazed with a dark brown coating, about 40 minutes. Stir occasionally. Mix in half the chickpea masala, then add the tomatoes, scallions, and cilantro and cook, stirring gently, about 2 minutes. Transfer to a serving dish and sprinkle the remaining chickpea masala evenly on top.3. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers and cook until golden, about 1 minute. Mix in the coriander and paprika and immediately pour everything over the chickpeas. Stir lightly to mix and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MASALA-SPICED CHICKPEAS

Steps:

• To make masala, mix spices until blended and set aside.
• Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
• Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
• Remove from heat. Stir in lemon juice and garnish with cilantro.
• This would be so great scooped up in poori.

ROASTED CHICKPEAS WITH GARAM MASALA

Steps:

• Preheat oven to 350°.
• Rinse and drain the chickpeas. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins.
• Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tablespoons oil, 1 teaspoons garam masala, and 1/2 teaspoons salt and mix well to coat. Spread in an even layer.
• Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like.
• Serve warm or at room temperature.