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Spiced Indian Chickpeas
Phase 3 | Serves 6 | Prep Time: 20 minutes | Total Time: 30 minutes
Ingredients
- 2½ tablespoons grapeseed or olive oil
- 1 medium yellow onion, finely chopped
- 8 garlic cloves, minced
- 1 3-inch piece fresh ginger, peeled and minced (about 1⁄3 cup)
- 1½ teaspoons ground cinnamon
- 1½ teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cloves
- 1 ⁄8 to ¼ teaspoon cayenne pepper (1 ⁄8 teaspoon will be milder; 1 ⁄4 teaspoon will be nicely hot)
- 1 teaspoon sea salt
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, drained (2 ⁄3 cup liquid reserved)
- Chopped tomatoes, red onion, cilantro, and lemon wedges, for serving
Directions
- Heat a large skillet over medium heat and swirl in the oil.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and lightly golden, 5 to 6 minutes.
- In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne,
and salt.
- Add to the onion mixture and cook and stir the spices to lightly toast, about 1
minute.
- Stir in the tomato paste and cook for another minute to combine. The color should
be dark red.
- Add the chickpeas and reserved liquid. Stir to combine.
- Reduce heat to medium-low, cover, and cook for 5 minutes. Uncover and cook for another 2 minutes. Remove the pan from the heat and let it sit for a minute to allow the beans to soak up the spice flavors.
- Serve with chopped tomatoes, red onion, cilantro, and lemon wedges.
Phase 3 | Serves 6 | Prep Time: 20 minutes | Total Time: 30 minutes
Ingredients
- 2½ tablespoons grapeseed or olive oil
- 1 medium yellow onion, finely chopped
- 8 garlic cloves, minced
- 1 3-inch piece fresh ginger, peeled and minced (about 1⁄3 cup)
- 1½ teaspoons ground cinnamon
- 1½ teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cloves
- 1 ⁄8 to ¼ teaspoon cayenne pepper (1 ⁄8 teaspoon will be milder; 1 ⁄4 teaspoon will be nicely hot)
- 1 teaspoon sea salt
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, drained (2 ⁄3 cup liquid reserved)
- Chopped tomatoes, red onion, cilantro, and lemon wedges, for serving
Directions
- Heat a large skillet over medium heat and swirl in the oil.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and lightly golden, 5 to 6 minutes.
- In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne,
and salt. - Add to the onion mixture and cook and stir the spices to lightly toast, about 1
minute. - Stir in the tomato paste and cook for another minute to combine. The color should
be dark red. - Add the chickpeas and reserved liquid. Stir to combine.
- Reduce heat to medium-low, cover, and cook for 5 minutes. Uncover and cook for another 2 minutes. Remove the pan from the heat and let it sit for a minute to allow the beans to soak up the spice flavors.
- Serve with chopped tomatoes, red onion, cilantro, and lemon wedges.