Indian Chickpeas In Tea Food

CHICKPEA DAAL (INDIAN)

Steps:

• Wash chickpeas in water.
• Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
• Leave overnight to soak.
• Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
• Cover and turn down to medium (level 5) heat, skim off any white foam.
• Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
• Take off heat.
• In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
• When onions are thoroughly transparent put in ginger.
• Continue to sauté until mixture is sticking to bottom and brown bits are evident.
• Put onion mixture in a food processor and mix (not steadily) until smooth.
• Process tomato, 1/2 tomato portions at a time.
• Put mixture back into large pot.
• Add green onion.
• Heat should be at (medium-high) level 8.
• When mixture starts to bubble add tomato paste.
• Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
• Add in potatoes.
• Add in chana masala.
• Reduce heat to level 7.
• Put in chickpeas with a slotted spoon.
• Water is NOT put in, but put aside for later.
• Mix for about 2 minutes Add in red pepper, masala.
• Mix for a further 2 minutes.
• Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
• Add turmeric.
• Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
• Once potatoes are tender, the daal is done.
• This daal is typically eaten with Indian bread- naan or chapati.
• As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
• If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

CHOLAY (CURRIED CHICKPEAS)

Steps:

• Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
• Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
• Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

INDIAN CHICKPEAS WITH POACHED EGGS

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

INDIAN CHICKPEAS

Steps:

• Soak chickpeas overnight then rinse and cook in water till tender.
• Drain and keep the cooking liquid.
• Heat oil in frying pan and cook onion until golden.
• Add cinnamon and cloves and cook for a few seconds.
• Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
• Add tomatoes with juice and cook till all liquid is absorbed.
• Add the chickpeas to pan, mix, and cook for 5 minutes.
• Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
• Sprinkle with garam massala and cilantro.
• Can be served hot or cold.
• Time to make does not include soaking the chickpeas overnight.

CHANA PINDI (INDIAN CHICKPEAS MASALA)

Steps:

• Soak Chickpeas overnight or for at least 6 hours.
• Boil them with enough water and teabags till they are soft.
• Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
• Heat oil in an Iron skillet.
• If you do not have one use a non stick pan.
• Add the cardomoms.
• After a minute add onions and saute.
• After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
• When the onions turn golden, add the gram flour (Besan).
• This is to give body to the curry.
• Now add ginger garlic paste and keep frying.
• take care that the ginger garlic paste does not stick to the base.
• Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
• Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
• add the boiled chickpeas and fry.
• Mash 3-4 tablespoons of chickpeas and mix it in.
• simmerfor 15- 20 minutes.
• Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
• Enjoy.