Spicy Chickpeas With Ginger
Updated March 27, 2017
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CHICKPEAS
1 ½ cups dried chickpeas, soaked overnight
4 garlic cloves
2 sprigs parsley
1 onion, quartered
1 tablespoon olive oil
2 teaspoons sea salt
FOR THE SAUCE
3 tablespoons mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves
2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
¼ teaspoon ground cardamom
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tomatoes, peeled and diced
1 ½ cups chickpea broth or water
Juice of ½ lemon
2 tablespoons diced onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
63 grams carbs; 475 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 13 grams fiber; 844 milligrams sodium; 18 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- Step 2
For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Step 3
Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Private Notes
Comments
Can you make this with canned chickpeas?
Yep, just tried it with canned chickpeas (400g) and skipped the soaking step. I let it come to a boil then started the simmer step (it boiled for about 2 mins instead of 10). Simmered for about 40mins in only half the water mentioned in the recipe. I replaced the fresh tomatoes with 400g crushed tomatoes (cause I'm a cheat). I also didn't have any parsley. Thanks to others, I cut back on the salt and I'm glad I did.
It's turned out absolutely delicious!
Do you save or discard the quarter onion and garlic. I guessed discard but had a bit of doubt.
Forgot to buy the tomatoes, so substituted 2 tbsp tomato paste and a couple of ounces of water. It came out great.
Are the garlic cloves for the sauce supposed to be added whole or cut up?
Fantastic dish. Cooked exactly as recipe directed. Since the pandemic began, I have been cooking my own beans, rather than canned, and it always makes a big difference.