Chickpeas With Thai Chilies Food

TAMARIND CHICKPEAS

Steps:

• Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
• Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.

THAI CHICKPEAS

Steps:

• Soak the chickpeas overnight or use the "quick soak" method (boil the chickpeas 2 minutes, then soak for 2 hours).
• Drain and rinse the chickpeas. In the pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder, curry paste, ginger, and coriander.
• Lock the lid in place. Over high heat, bring to high pressure and cook for 18 minutes. Allow the pressure to come down naturally. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace but not lock the lid and simmer until the chickpeas are done.
• Add the basil, prunes, and soy sauce (if desired) to taste as you break up the sweet potatoes and stir to create a thick sauce.

CHICKPEAS WITH THAI CHILIES

Steps:

• Heat oil in a pan or wok over medium high heat until just smoking. Add chilies and stir-fry for a minute or two or until they start to brown and puff. Do not let them burn.
• Immediately add chickpeas and cook until they heat through, about 7 minutes, stirring occasionally. Put in bowl, pick out chilies and discard them, and sprinkle with cumin.

CHICKPEAS WITH GARLIC AND GREEN CHILIES

Steps:

• Sauté garlic in stock or sherry for 2 minutes, then add the diluted tomato paste and cook for 1 minute longer.
• Then add the chickpeas, water, potato, salt, green chilies, ground cumin and lemon juice.
• Add cayenne pepper if desired for extra spiciness.
• Simmer 20 minutes (add water as needed).
• Serve with bread.
• Serves 2.