getfood: Spicy Chickpeas with Ground Pomegranate Seeds

My regular readers will have noticed how much I enjoy cooking with chickpeas. I do believe these buttery soft beans are my favorite legume and honestly, I am rather lucky if I have enough left over after they are cooked and waiting to be included into the dish I am preparing. I just so love to nibble on these delightful garbanzos fresh out of the pot.

This is a recipe that I have adapted from a book containing a treasure trove of Indian recipes entitled 1000 Indian Recipes by Neelam Batra that I mentioned in a previous post. I could not resist the idea of ground pomegranate seeds served along with chickpeas and such a tempting array of spices. If you are looking for a layer of taste sensation in one dish, you won't want to miss this one. Ms. Batra tells us this dish (Pindi Channae - Anardana) is essentially an answer to India's version of fast food. If only we could be so lucky here in North America! Would you prefer a Big Mac or Whopper, with some greasy fries, or this aromatic healthy meal that could be served over rice or with your favorite Indian flatbread?

So much to explore, so little time. I did change the recipe somewhat to suit my preferences, but I am indebted to Ms. Batra for the inspiration. If you have the time or inspiration, I encourage you to make your own freshly ground spice powders. They will keep in a sealed jar, in your cupboard, away from bright light, for a good few months. Dried pomegranate seed powder is readily obtained at an Indian grocery store.

This is my submission to My Legume Love Affair, proudly hosted by yours truly this month. A special thanks to Susan for giving me this opportunity to display some wonderful legume recipes. The roundup will be posted at the beginning of December. Entries will be accepted until the end of November.

Spicy Chickpeas with Ground Pomegranate Seeds

1 1/4 cup of dried chickpeas, soaked in enough water overnight to cover
2 tablespoons of butter, ghee, or oil
1 inch piece of fresh ginger, peeled and finely chopped
2 - 3 fresh green chillies, seeded and finely chopped
1 clove of garlic, crushed or finely chopped
1 teaspoon of chat masala
1 tablespoon of ground dried pomegranate seeds
1 teaspoon of ground cumin
1 teaspoon of mango power (amchoor powder)
1 teaspoon of garam masala
1/2 teaspoon of cayenne powder
1 tablespoon of ground coriander
1 teaspoon of black salt or sea salt
1 cup of water
1 teaspoon of butter, ghee or oil
3 scallions (green onions), finely chopped
2 large tomatoes, finely chopped
1 teaspoon of cumin seeds
1/2 cup of fresh parsley or cilantro, finely chopped

Begin by cooking the chickpeas. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to medium low, cover and simmer until they are buttery soft - roughly 1 hour. Drain and set aside.

Mash the ginger, garlic and chilies together in a mortar and pestle. Heat 2 tablespoons of ghee, butter or oil in a large pot over medium heat. When hot, add the mixture and stir and fry for 5 minutes. Add the spices and salt and stir and fry for another 2 minutes. Now add the water, along with the chickpeas and simmer for another 10 minutes. Meanwhile, heat another teaspoon of butter, ghee, or oil in a frying pan over medium heat. When hot, add the cumin seeds, stir and fry for a few minutes and then add the tomatoes, green onions, parsley and cook until the tomatoes soften up - roughly 10 minutes. Transfer to the pot with the chickpeas, simmer for another 10 minutes to blend the flavors and serve hot, over a bed of white or brown rice.

Serves 4 - 6.