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Chickpeas Cooked in a Moghlai-Style

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Serves 6
5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, finely chopped
One 2-inch piece of ginger, peeled and grated to a pulp
3 to 4 garlic cloves, mashed to a pulp
1 tablespoon ground cumin seeds
1 tablespoon ground coriander seeds
1/2 cup plain yogurt
1/4 cup plus 1 tablespoon pureed tomatoes
7 to 7 1/2 cups cooked chickpeas drained, cooking liquid reserved
2 to 2 1/2 teaspoons salt
2 teaspoons garam marsala
1 1/2 teaspoons ground amchoor
1 tablespoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
1/2 tightly packed cup finely chopped fresh coriander
Put the oil in a large (12-inch) pot and heat on moderately high heat. When the oil is hot, add the bay leaves, cinnamon and cardamom. Stir a few times, then add the onions. Stir and fry for 8 to 9 minutes, or until the onions are browned around the edges. Add the ginger and garlic and stir for 1 minute. Add the cumin and coriander seeds, stir for a few seconds and stir in 1 tablespoon of the yogurt. Stir and fry until blended with the onions. Add another tablespoon of yogurt and stir until it is incorporated into the sauce. Continue to do this until all of the yogurt has been added.

Add the tomatoes, stir and cook two minutes. Now add the chickpeas with their liquid, 2 1/2 to 3 cups water, the salt, garam masala, amchoor, cumin seeds and cayenne pepper. Stir to combine and bring to a boil. Reduce heat to low and simmer gently for 15 minutes. Stir in most of the fresh coriander, leaving just a little for the final garnish.

Recipe created by Madhur Jaffrey.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 461
Fat. Total: 17g
Fiber: 17g
Carbohydrates, Total: 61g
Sodium: 38mg
% Cal. from Fat: 33%
Cholesterol: 1mg
Protein: 19g
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