Chickpeas, also known as garbanzo beans, are large beige legumes shaped like wrinkled hazelnuts. They have a faintly nut-like flavor and are naturally rich in protein-nitrogen compounds, important for muscle-building and body growth. When they are combined with this delicately seasoned coconut-yogurt sauce and fried potatoes, they make a sensational dish, bound to turn newcomers into chickpea lovers. If you want a less caloric dish, use steamed potatoes or even replace the potatoes with some type of cooked, chopped or diced green vegetable. This is a nice main-dish vegetable, from brunch to late supper. For a light meal, try it with Griddle-Baked Papaya Whole Wheat Bread and a tossed green salad with Safflower-Lime Vinaigrette . For a main meal, you could add Sweet Saffron Rice with Currants and Pistachios and Tomato Soup .
Soaking time: 8 hours or overnight
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 2–3 hours or 45 minutes in a pressure cooker
Serves: 6
• 1¼ cups (235 g) dried chickpeas
• 5½ cups (1.3 liters) water (4 cups/1 liter if pressure-cooked)
• 4 tablespoons (60 ml) ghee or vegetable oil
• 1½ teaspoons (7 ml) cumin seeds
• 2 teaspoons (10 ml) coriander seeds
• ½ teaspoon (2 ml) fennel seeds
• 8 black peppercorns
• 1½ tablespoons (22 ml) white poppy seeds or chopped cashews or almonds
• 1 cup (240 ml) plain yogurt, sour cream or buttermilk
• 2–3 teaspoons (10–15 ml) minced seeded hot green chilies
• 1 tablespoon (15 ml) scraped, finely shredded or minced fresh ginger root
• 1 cup (85 g) fresh or dried grated coconut, lightly packed
• ghee or vegetable oil for deep-frying
• 2 medium-sized baking potatoes, peeled and cut into ½-inch (1.5 cm) dice
• 1 teaspoon (5 ml) black mustard seeds
• 6–8 curry leaves, preferably fresh
• 1¼–1½ teaspoons (6–7 ml) salt
• 1 teaspoon (5 ml) turmeric
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander
• 6 lemon or lime wedges or twists for garnishing
1. Soak the chickpeas in 5½ cups (1.3 liters) of water for at least 8 hours or overnight at room temperature.
2. Place the chickpeas and their soaking liquid in a heavy 3–4-quart/liter saucepan. Add ½ tablespoon (7 ml) of ghee or oil and bring to a full boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and gently boil for 2–3 hours or until the chickpeas are butter-soft but not broken down. For pressure cooking, combine the ingredients in a 6-quart/liter pressure cooker, cover and cook under pressure for about 30 minutes. Remove the pan from the heat and let the pressure drop by itself. Drain, reserving the cooking liquid.
3. While the beans are cooking, combine the cumin seeds, coriander seeds, fennel seeds, black peppercorns, and poppy seeds or nuts in a heavy frying pan over moderately low heat. Slowly dry-roast until the spices and nuts darken a few shades. Transfer to a blender, electric coffee mill or mortar and reduce to a powder. Combine the yogurt, green chilies, ginger root, powdered spice mixture, dried coconut and ½ cup (120 ml) of the cooking liquid in a blender. Cover and blend on moderately high speed for about 1 minute or until the ingredients are reduced to a smooth sauce.
4. Heat ghee or oil to a depth of 1½ inches (4 cm) in a deep frying pan over moderately high heat until the temperature reaches 365°F (185°C). Carefully put the diced potatoes in the hot ghee or oil and fry until crispy and golden brown. Remove, drain and set aside in a preheated 200°F (95°C) oven on a paper-towel-lined baking sheet.
5. Heat the remaining 3½ tablespoons (53 ml) of ghee or oil in heavy 3–4-quart/liter nonstick saucepan over moderate to moderately high heat. When it is hot, drop in the black mustard seeds and fry until they turn gray and sputter and pop. Stir in the curry leaves and quickly add the chickpeas. Then pour in the coconut-yogurt sauce, salt and turmeric. Reduce the heat to moderately low and cook, uncovered, stirring frequently, until the sauce is reduced to half its original quantity. Just before serving, fold in the fried potato cubes.
6. Garnish each serving with the minced herb and a wedge or twist of citrus.
