Madhur Jaffrey’s Chickpeas in Simple Northern Style Recipe

• 3 tablespoons olive oil or peanut oil
• 1 medium onion, finely chopped
• 1 tablespoon grated ginger
• 3 garlic cloves, crushed
• 1–3 fresh hot green chilies, such as bird’s eye, finely chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 3 tablespoons tomato paste
• 2 15-ounce cans organic chickpeas, drained, soaking liquid reserved
• 1 teaspoon salt, plus more as needed

1. 1

   Heat the oil in a medium frying pan or nonstick skillet over medium heat. Add the onions, and sauté them until they’re softened and beginning to brown, about 7–8 minutes. Add the ginger, garlic, and chilies. Stir to combine, and continue to fry another few minutes until the onions are golden brown.

2. 2

   Add the coriander, cumin, and turmeric, and stir to incorporate. Add the tomato paste, and stir again.

3. 3

   Add the chickpeas, 2¼ cups of either the chickpea soaking liquid or water, and the salt. Stir until everything is well combined, then bring the mixture to a simmer. Reduce the heat and cover the frying pan, simmering on low for 30 minutes. Taste and adjust the seasoning as needed. Serve immediately atop dressed lettuce leaves or in a tortilla.

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