This one comes from northern India, and is best described as tangy. It’s actually a popular snack food sold on the streets in Pakistan. It features the ever-versatile chickpea (also known as chana or garbanzo bean), which really should be eaten more often. It’s a great side dish alternative when you want to dress up Tuesday night dinner.
- 2 cans (each 14 oz./398 ml) chickpeas
- 2 to 3 tbsp (30–45 ml) vegetable oil
- 1 tbsp (15 ml) cumin seeds
- 1 onion, finely diced
- 2 tsp (10 ml) finely chopped garlic
- 2 tsp (10 ml) finely chopped fresh ginger
- 1 tsp (5 ml) chopped green serrano chilies (seeds removed)
- 1 tbsp (15 ml) ground coriander
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) red chili powder
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) kosher salt
- 1 can (28 oz./796 ml) diced tomatoes with their juice, or 3 chopped tomatoes
- 2 cups (500 ml) fresh spinach leaves (optional)
- 1/2 red onion, thinly sliced
- 1/2 cup (125 mL) packed fresh cilantro leaves
- 1/2 cup (125 mL) plain yogurt (not low-fat) or sour cream
- 1 recipe poori
- salt to taste
- Drain the chickpeas and rinse well under cold water.
- In a large skillet, heat the oil over medium heat until shimmering. Add the cumin and cook, stirring occasionally, until fragrant and slightly toasty, being careful not to burn (or the cumin will take on a bitter and off flavour).
- Once toasted and fragrant, add the onion, garlic, ginger, and chilies. Increase the heat to medium-high, and cook until softened but do not brown, about 5 minutes.
- Add the coriander, garam masala, chili powder, turmeric, and salt, stirring to mix well. Add the tomatoes and their juices, the chickpeas, and a splash of water. Simmer for 20 to 30 minutes, or until the flavours are melded and the sauce is slightly thickened. Season with salt to taste. Fold in the spinach, if using.
- If desired, serve with the red onion, cilantro, and yogurt (or sour cream), and/or freshly made poori