Spiced Indian Chickpeas

So now that you made all this garlic naan, what are you gonna serve with it?

spicy indian chickpeas

Spicy Indian Chickpeas!

Another winning recipe from Mad Hungry: Feeding Men & Boys by Lucinda Scala Quinn.

i am sooo excited to cook from here

So far I’ve made:

-Tessy’s Banana Bread

-Italian Fries

-The Perfect Fried Egg

-Savory Chicken Pocket Pies

(all well loved!)

My husband is a huge chickpea lover and this dish was well loved/received!  It will be making it’s way into our current meal rotation.

It was a breeze to put together and extremely delicious.   I had all of the ingredients on hand so that’s an added plus!  No extra trip to the store today. Phew.

It’s also one of those dishes that gets better the next day. Which is great because we had a ton leftover!  I brought some to work for lunch and jazzed it up with some fresh lemon juice. (I reheated the naan in the toaster oven and it was perfect!)  Lucinda is right.  The dish is good hot or cold!

Oh by the way- it’s vegan.  Perhaps this might tempt my vegan best friend to come down from Oregon and visit me?  What do you think, woot?

So gather your ingredients:

ingredient party

Rinse the canned chickpeas.

draining

Reserve some of the chickpea liquid from the can.

reserved spice mixture

Make your spice cocktail.

hello, spice mixture!

Saute some onions, garlic, and ginger with it.

onion spicy stirrage

Add that glob of tomato paste in there.  Stir it around.

a glob of tomato paste

Add the chickpeas to the mixture.

chickpeas, meet onions

Toss in the reserved liquid. Cover & simmer!

adding the reserved chickpea juice

Now yer ready to party!

dinner-yesterday

She suggests you:

Serve in a shallow bowl garnished with sliced onion, tomato wedges, and slices of green chillies.

For our dinner, I added some plain yogurt, small tomatoes, cilantro & a bit of onions nestled in the back there.   Lemon adds a nice tang.  Thanks for another winner, Lucinda!

Spiced Indian Chickpeas


(Recipe Mad Hungry: Feeding Men & Boys)

Serves 6-8

  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 8 cloves garlic, minced
  • 1 3-inch piece of peeled fresh ginger, minced
  • 1 1/2 teaspoons ground  cinnamon
  • 1 1/2 teaspoons ground garam masala
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 teaspoons coarse salt
  • 2 tablespoons tomato paste
  • 3 15 oz. cans chickpeas, drained (1 cup liquid reserved)

1. Heat a large skillet and swirl in the oil. Add the chopped onion, garlic and ginger. Saute until soft and lightly golden, 5 to 6 minutes.

2. In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne and salt. Add to the onion mixture and cook and stir the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine.  The color should be dark red.

3. Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors.  Season with salt to taste.

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9 Comments

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  • January 15, 2010

    i can taste it now, so yummy.
    can’t wait to try this, thank you!

  • January 15, 2010

    Yum! I love garbanzo beans especially in vegetarian dishes!

  • January 16, 2010

    Chickpeas are one of my favorite things on earth. This is probably my favorite way to eat them, well spiced and with plain yogurt. Are there a decent amount of vegetarian recipes in that book? I may have to check it out.

    • January 17, 2010

      dana-
      there are a bunch, but overall all it’s pretty meaty :( But I’ll work through all of the vegetarian recipes for you so you can see!

  • Kris
    January 17, 2010

    Just made this and it came out great! Such simple ingredients for such a yummy meal.

  • phoebe
    July 26, 2010

    I made this last week and my little brother who will not eat anything except plain pasta LOVED IT!
    It is great hot or cold thank you for sharing!

    • July 26, 2010

      FANTASTIC!!!! Thanks for trying it!

  • tomz
    November 29, 2010

    This is a wonderful recipe. I just recently tried it with my friends at la pool construction.

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