Chickpeas make a great vegetarian alternative when you have to cook for non-meat eaters. The sky is the limit when thinking about what ingredients to add with them, and once cooked they can be eaten hot or cold. If I have any leftovers, which is rare, then I toss it through some dressed salad leaves the next day.
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
pinch of asafoetida/hing (optional)
2 spring onions, finely sliced
2 fat cloves of garlic, finely chopped
2 teaspoons root ginger, finely chopped
1 - 2 green chillies, finely sliced (optional)
1 tomato, chopped
1½ tablespoons garam masala powder
600g cooked chickpeas, drained and washed if in brine
1 tablespoons fresh coriander, chopped
salt, to taste
- Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
- When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
- Sauté for 1 minute before adding the tomatoes and garam masala. Sprinkle in a little water to protect your spices and prevent them from burning.
- Stir well and after a few minutes stir in the drained chickpeas. Add around 200 ml of water.
- Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
- Taste and adjust the seasoning with salt.
- Finally stir through the coriander and serve with your favourite Indian breads and rice such as Caramelised Sweet Saffron Rice.