(from tastespotting.com)
We can't get enough chickpeas!
This does require soaking the chickpeas overnight, which I tend to forget, but I planned this a few days ahead. It was sooooo worth it! The aroma was amazing … the taste outstanding.
My changes are listed below (I used about 2 cups of chickpeas to ensure lots of leftovers, and doubled the cumin, coriander, turmeric and garam masala. There was also a cream element, which I immediately omitted. Oh, and I used the juice AND zest of one lime, and a large can of tomatoes!)
Upon reflection, some chopped cilantro would be a really nice addition.
2 cups dried chickpeas
1 onion, sliced
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
2 tsp freshly grated ginger
1 jalapeno pepper, minced
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
dash salt
28 ounce can chopped tomatoes
2 tsp garam masala
Juice & zest from one lime
1 day ahead: Place the chickpeas in a bowl and cover with water. Let soak overnight. (If you think you are hearing odd sounds from your kitchen, it is the chickpeas ‘popping’!)
Next day: Drain and rinse the chickpeas and place in a large pot of water. Bring to a boil. Reduce heat and simmer for approx 1 hour, or until tender.
Meanwhile, melt the butter in a small pan. Turn the heat to lowish and add the onion. Cover and let cook, stirring occasionally, for 20 minutes or until soft and golden.
Heat the oil in a large pan. Add the garlic, ginger, and jalapeno and cook for 5 minutes. Add the spices and cook for another minute. Stir in the tomatoes along with their juices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the chickpeas and the garam masala. Cover and simmer for 20 minutes. Add the lime juice. Stir in the caramelized onions.
