Monday, March 7, 2011

Spicey Chickpeas and Golden Sultana Rice!

Here we go:
2 cans of drained/rinsed chick peas
1 Spanish onion- ( onion, garlic, fresh jalapeño,& ginger-pulse in food processor until minced fine.)
1 jalapeño
2 tablespoons of garlic
2 table spoons of fresh ginger
1 tablespoon of turmeric
1 tablespoon of cumin seed
salt and pepper to taste
3 tablespoons of olive oil
2 tablespoons of tomato puree
1 small can of petite diced tomatoes or 2 fresh chopped Roma tomatoes
1 tablespoon of fresh minced cilantro

Whiz your onion, garlic, ginger, & jalapeño in a food processor. You are trying to make a paste. Heat 1/2 of your oil in a pan on medium heat. Add all of your spices. Sauté until you begin to smell the aroma of the spices. Add the rest of your oil. Add in your onion paste and cook until golden brown. This will take around 10 minutes. Stir in your tomato paste. Cook for an additional 5 minutes. You are cooking the raw flavor out of the tomato paste. Add your tomatoes and chickpeas. Cook covered for 20 to 30 minutes. I usually use a potato masher to squish 1/3 of the chick peas. I stir and then sprinkle with the fresh cilantro.

I serve this with Golden Sultana rice and raita. Recipes can be found with the link above. I have been known to warm Naan bread and stuff it with these chick peas. I top it with raita, chopped cucumbers, and minced cilantro! It is like an Indian falafel! Super yummy and addictive! Enjoy. Remember, you can ROCK THAT PLATE!

No comments: