CHICKPEAS WITH GINGER, GARLIC, AND CHAAT MASALA

Chickpeas with Ginger, Garlic, and Chaat Masala image

Number Of Ingredients 14

1 teaspoon Chaat Masala (or store-bought), or more to taste
2 tablespoons peanut oil
5 to 7 fresh green chili peppers, such as serrano, skin punctured to prevent bursting
2 teaspoons cumin seeds
2 tablespoons peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 1/2 tablespoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried fenugreek leaves
4 (15 1/2-ounce) cans garbanzo beans, , drained and rinsed well
1/3 cup water
1 to 2 tablespoon fresh lime juice or lemon juice
1/2 cup finely chopped fresh cilantro, including soft stems
tomato wedges, sliced scallion, and chopped cilantro for garnish

Steps:

1. Prepare the chaat masala. Then, heat the oil in a large nonstick wok or skillet over medium-high heat and cook the green chili peppers, stirring gently, about 30 seconds (stand back incase they burst). Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and garlic and stir about 30 seconds.2. Add the coriander, cumin, and fenugreek leaves, stir momentarily, then mix in the chickpeas and water. Cover and cook over medium heat until the chickpeas are soft, about 4 minutes. Add the lime juice, chaat masala, and cilantro and cook, stirring, another 5 minutes. Transfer to a serving dish, mix in the tomato wedges, scallions, and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves