For this recipe, I used only two cans of organic low-salt chickpeas because that is what I was able to find. I prefer to use organic chickpeas because I can use all the liquid in the can. If your chickpeas are not organic, throw away the liquid in the can and use fresh water instead. The salt is a matter of preference. I add salt later in the recipe anyway, so if you start out with a can of ready-salted chickpeas, just taste and add less salt.
I love to eat this dish with Indian flatbreads. It is particularly good with Bhaturas (see this page), but any other Indian bread would do. The chickpeas also combine well with tortillas. Just roll them inside with some raw onion slivers, chopped radishes, and cucumbers, or the Tomato, Onion, and Cucumber Koshambari or Green Chutney, and eat!
SERVES 4–6
• Two 15-ounce cans chickpeas, preferably organic
• 3 tablespoons olive or peanut oil
• 1 medium onion (about 5½ oz), peeled and finely chopped
• 1 tablespoon peeled and very finely grated fresh ginger
• 3 cloves garlic, peeled and crushed
• 1–3 fresh hot green chilies, finely chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 3 tablespoons tomato puree
• 1 teaspoon salt, or to taste
1. Drain the chickpeas, saving the liquid (only if organic). Set both aside.
2. Pour the oil into a medium nonstick frying pan and set over medium heat. When hot, add the onions and fry for 7–8 minutes, until soft and golden. Add the ginger, garlic, and green chilies. Continue to stir and fry for another 2–3 minutes, until the onions have picked up a little color. Add the coriander, cumin, and turmeric. Stir a few times, then add the tomato puree and stir again.
3. Add the drained chickpeas, the salt, and 2¼ cups of the (organic) chickpea liquid, water, or a combination of the two. Bring to a simmer, then cover and simmer very gently for 30 minutes. Check the salt, adding a bit more if needed.
