Street-style spicy black chickpea masala
I discovered this dish in western India while sampling local street food. Inspired, I conjured up similar flavors at home, but substituted dark red chili powder for a delectable smoky flavor. Use regular red chili powder if the Mexican variety is not available. Dried black chickpeas require a trip to an Indian grocery store—the canned variety is hard to find.
– 1½ cups (270 g) dried black chickpeas, rinsed, soaked overnight and drained; 5 cups (1.25 liters) water
– Salt, to taste; 3 tablespoons clarified butter
– 1 teaspoon cumin seeds; 2 onions, chopped; 1 tablespoon peeled and minced fresh ginger
– 3 fresh green chili peppers, deseeded and minced; 1 cup (225 g) finely-chopped tomatoes
– 5 green onions (scallions), finely chopped; 1 tablespoon ground coriander
– ½ teaspoon dark red chili powder; 1 tablespoon garam masala
– ¼ cup (10 g) fresh coriander leaves (cilantro), chopped
– 1 small red onion, thinly sliced; 3 to 4 lime wedges, for garnish.
Combine the chickpeas, water and salt in a large saucepan. Bring to a boil, then reduce the heat to low, cover partially and simmer until the chickpeas are tender, about 45 minutes. Drain and reserve.
Heat the clarified butter in a large saucepan over medium-high heat. Add the cumin seeds; they should sizzle upon contact with the hot oil. Add the chopped onions and cook until dark golden brown, stirring frequently to prevent sticking. Add water if necessary.
Add the ginger and green chili peppers, tomatoes and green onions, and cook for about 3 to 5 minutes. Mix in the ground coriander, dark red chili powder, and garam masala.
Add the chickpeas and cook on high heat until all the water evaporates and the chickpeas are glazed with a dark brown coating, about 10 to 15 minutes. Serve topped with the fresh coriander, red onion slices, and lime wedges.
Food: Street-Style Spicy Black Chickpea Masala