Spicy Indian Chickpeas

I didn't think that simply making croutons (which was actually just an optional topping for a lentil soup recipe in the book) counted as cooking from Lucinda Scala Quinn's Mad Hungry, so I decided to tackle a recipe that I'd had my eye on for a while - Spicy Indian Chickpeas.

These chickpeas (or garbanzos, if you prefer) are not spicy in the fiery sense of the word (though you can certainly bump up the spice factor with some extra cayenne or fresh chilis), but instead in a sweet, aromatic way from a blend of cinnamon, garam masala, cumin, coriander, cloves, a touch of cayenne and fresh ginger. Since it uses canned chickpeas, this dish is quick to prepare as well - all you have to do is mix together the spices, sauté the ginger with some onion and garlic, then toss in the spices and the chickpeas, let it cook for a few minutes, and you're ready to eat!


I skipped the optional sliced onion, tomato and green chili garnish but I followed Lucinda's advice to serve it with some store-bought naan. There is a recipe for raita (Cucumber Yogurt Salad) in the book as well - simple plain yogurt or even a squeeze of lemon will work perfectly for a light, tart contrast to the chickpeas in a pinch. Because Lucinda's book is called "Mad Hungry" and geared toward large families (she has three boys of her own), many of the recipes in the book serve around 6 (often 8). Fortunately they halve quite easily for those who are not-so-mad hungry :)

Spicy Indian Chickpeas
Adapted from Mad Hungry: Feeding Men & Boys
by Lucinda Scala Quinn
Makes about 4 cups

• 1½ tsp (7 mL) ground cinnamon
  
• 1½ tsp (7 mL) garam masala*
  
• 2 tsp (10 mL) ground cumin
  
• 1 tsp (5 mL) ground coriander
  
• ½ tsp (2 mL) ground cloves
  
• ¼ tsp (1 mL) cayenne pepper
  
• 1 3" (7.5 cm) piece of ginger, minced (about 3 tbsp)
  
• 8 cloves garlic, minced (about 2 tbsp)
  
• 1 onion, finely chopped (about 1½ cups)
  
• 2 tbsp (30 mL) canola oil
  
• 2 tbsp (30 mL) tomato paste
  
• 2 × 710 mL (19 fl oz) cans chickpeas, plus 1 cup (250 mL) reserved liquid

1. In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves and cayenne. Set aside.
   
2. Heat a large skillet and swirl in the oil. Add onion, garlic and ginger. Sauté until soft and lightly golden, 5-6 minutes. Add spices and stir to lightly toast, 1-2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The colour should be dark red.
   
3. Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from heat and let sit for a minute to allow the beans to soak up the spice flavours. Season to taste.

Nutrition Info (per ~¾ cup): 352 calories, 8 g fat (1 g saturated), 0 mg cholesterol, 59 g carbohydrate (12 g fibre, 2 g sugar), 13 g protein, 691 mg sodium. An excellent source of vitamin B₆, folate (vitamin B₄), iron, magnesium, potassium, zinc and manganese. A good source of vitamin E, phosphorus, copper and selenium.

 

*Garam masala is a mixture of spices commonly used in Indian and other South Asian cuisines. I find it more aromatic than curry powder as the primary ingredients are usually cinnamon, fennel, cloves and cardamom, while curry powder's primary ingredients are usually turmeric and cumin.