Curried Chickpeas with Fresh Ginger and Cilantro
As anyone familiar with Indian food knows, chickpeas are one of the most common types of legumes found on Indian tables. In this popular recipe, the spices and fresh ingredients are added at the very end of the cooking time to preserve optimum flavor and freshness. Regulate the heat by the amount of cayenne you use.
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.
Step 2
In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.
Step 3
Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.
Step 4
Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas. Recover and continue cooking for another 30 to 60 minutes.
Step 5
Using a handheld immersion blender, purée some of the chickpeas in the insert to thicken the mixture.
Step 6
Add salt to taste, then stir in the lemon juice. Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.
Suggested Beverage
Step 7
I would enjoy a light- to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albariño.
