Tuesday, October 28, 2008

Spicy Chickpeas with Ginger for a Dark and Gloomy Night

A friend came over for dinner tonight, drenched. He warmed his hands over simmering, steamy chickpeas, and I realized how perfect this dish--warm, spicy, delicious--was for a grim night like tonight. It's also a good dish for a dark and stormy night since you probably have most of the ingredients on hand, and can probably avoid a trip to the grocery store. A good recipe to have on hand when in your city of residence every night is a dark and stormy night, or at least between October and May.

Rice, and crunchy vegetables like green beans or broccoli, work nicely as sides.

3 tablespoons mustard or vegetable oil
1 large onion, finely diced
3 garlic cloves, minced
2 tablespoons grated ginger
1 bay leaf
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
salt and freshly ground pepper
2 tomatoes diced
1 1/2 cups chickpea broth or water
3 cups cooked chickpeas or 30-ounces canned, rinsed
Juice of 1/2 a lemon
Garnishes: chopped cilantro, onion, diced tomato, minced jalapeno

Heat the oil in a large skillet over medium heat. Add the onion, stirring, until well browned, about 12 to 15 minutes. Lower heat and add the bay leaf, spices, garlic, ginger, and 1/2 teaspoon each of salt and pepper, and the tomatoes. Cook for 5 minutes, then add chickpeas and chickpea broth (or water). Simmer until liquid is reduced to sauce-like consistency, about 15 to 20 minutes. Season with lemon juice, and extra salt if you so desire. Serve!

Credits go to Deborah Madison.

1 comment:

Prof. Tata said...

guten abend from berlin!
have to say, this was the first real meal i made in my new kitchen and it was grand! two tatas in the air! as a side note, if, as i, you could not procure many of the spices called for here because of god damn german supermarkts, simply quadruple up on the ginger and you're well on your way!
Prof. TT