CURRIED CHICKPEAS WITH FRESH GINGER AND CILANTRO
Steps:
- Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.
- In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.
- Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.
- Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas. Recover and continue cooking for another 30 to 60 minutes.
- Using a handheld immersion blender, purée some of the chickpeas in the insert to thicken the mixture.
- Add salt to taste, then stir in the lemon juice. Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.
- Suggested Beverage
- I would enjoy a light- to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albariño.
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