For the past few weeks I’ve been cooking up an South Asian storm. I love the flavors and spices in all types of South Asian food – and use many traditional ingredients in my everyday cooking – a lot of ginger, turmeric, cumin, and coconut milk to name a few.
I just wrote my first review up at The Good Taste Review for Ruta Kahate’s book ‘5 Spices, 50 Dishes’. Head on over and let me know what you think!
I didn’t want to leave you all hanging, so this chickpea recipe is one of my favorites that I tried from the book. I love chickpeas in any permutation, but this recipe was particularly fresh and light. It could either make a nice side dish, or a good vegetarian meal if served over rice. When I first made it, I ate it as my dinner, and was quite satisfied. Although the recipe called for canned chickpeas, I made this with Rancho Gordo chickpeas that I had soaked overnight and cooked.
Chickpea Curry with Fresh Dill Leaves
from ‘5 Spices, 50 Dishes’, page 42
Serves 4
This recipe traditionally uses a split and skinned Indian chickpea called chana dal, but I’ve found that canned chickpeas work just as well – which makes it possible to create this dish in minutes. The other interesting thing is that it uses dill leaves in the typical Indian style – as a vegetable, rather than as an herb. Serve with Marathi Yellow Fried Rice (page 103), and Roasted Onion Raita (page 98) for a hearty vegetarian meal.
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2 tablespoons canola oil
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1 medium yellow onion, finely chopped (about 1 1/2 cups)
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1 teaspoon cayenne (or less)
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1 teaspoon coriander seeds, finely ground
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1 teaspoon finely grated garlic (about 2 large cloves)
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1 teaspoon finely grated fresh ginger (about 2-inch piece)
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1/2 teaspoon ground turmeric
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1 medium tomato, finely chopped (about 1 cup)
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3 cups finely chopped dill leaves and tender stalks (about 2 bunches)
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One 15.5 ounce can low-sodium chickpeas (garbanzo beans), drained
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1/4 cup water
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1 teaspoon salt
Heat the oil in a medium saucepan and sauté the onion over medium heat until it has softened, about 5 minutes. Add the cayenne, coriander, garlic, ginger, and turmeric and stir for 3 to 4 minutes. Mix in the tomato and cook until it is soft, about 5 minutes. Add the dill, chickpeas, water, and salt, and simmer until the dill is soft and tender, 5 to 8 minutes. Serve warm.
