The last Monday in May is Memorial Day in the US. It's the time for beaches, camping, and BBQs. Our friends Kristen and Jack hosted a potluck BBQ. I whipped up a batch of chocolate chip and apricot cookies, and Joe said, "Everyone brings desserts. Can we bring something with protein in it? How about chickpeas?" It's 12:30. The BBQ starts at 1pm. I wracked my brain and my cookbooks for something easy that doesn't require too many fresh ingredients (because we need to go shopping).
The original recipe uses cilantro, but I think mint is even better.
2 cans 19 oz each of chickpeas
1/4 C vegetable oil
generous pinch of asafetida (optional)
1 tsp cumin seeds
1 medium onion (about 6 oz), chopped
3 garlic cloves, chopped
1/4 heaped C chopped canned tomatoes (or 1/2 C raw)
2 tsp grated ginger
1 1/4 C prepared black tea
1 to 2 hot green chilies, sliced into thin rings
1 tsp salt
2 tsp ground toasted cumin seeds
1 tsp garam masala
3 to 4 Tbs coarsely fresh cilantro or mint.
(If using dried herbs, use half as much)
1 Tbs lemon juice
Drain the chickpeas, rinse with water and set aside to drain.
If necessary, toast and grind cumin seeds (the second listing of cumin only).
Heat oil over medium high heat. Add asafetida. Let sizzle for a second. Add cumin seeds let sizzle for 15 seconds. Add onion. Stir and fry until onion edges turn brown. Add garlic. Stir and fry until it turns golden. Add tomatoes. Stir and cook until they turn dark and thick. Add ginger and stir. Add chickpeas and remaining ingredients. Bring to simmer. Lower heat and simmer uncovered for 10 minutes, stirring now and then.