July 05, 2018
These make a great snack just on their own, warm or cold.
Makes 3 cups
1 cup dried garbanzo beans
3 tablespoons sesame oil
Pinch of asafoetida
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon black salt
1 tablespoon amchur
1 teaspoon chili powder
Soak the garbanzo beans in 4 cups of water for 2 to 3 hours or overnight in the refrigerator.
Discard the soaking water and combine the beans with 4 fresh cups of water and bring them to a boil. Lower the heat and simmer them for 1 to 1 1/2 hours or until the beans are tender. Check periodically if more water is needed. Turn the heat off once the beans are done and let them rest in the liquid.
In a frying pan, heat up the sesame oil and add the chickpeas (1/2 to 1/4 cup of liquid is okay to add along). Fry on high heat for a minute or two and almost immediately after add the asafoetida, turmeric, black pepper, ground cumin and black salt. Continue cooking until almost all the liquid has been absorbed.
Take the pan off the heat then add the amchur and chili powder. Store in the refrigerator until ready to eat.
For a quick salad, toss the chickpeas with sliced 1/2 cup minced red onions, 1 tsp of mint leaves, 1 cup halved cherry tomatoes or diced mango, pinch of black or regular salt and a squeeze of lime or lemon.
Toss them in salad, noodles or rice of your choice.
December 02, 2022