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Chickpeas with Roasted Cumin and Tomatoes



Chickpeas with Tomato and Roasted Cumin

You may call  it a soup, a stoup, or a curry. Chickpeas simmered in a light tomato sauce with the smoky flavor of the roasted cumin will tantalizes your taste buds.

This is a quick fix dish in my kitchen. If you have the canned or precooked chickpeas, the recipe takes less than 15 minutes to put together and really has fantastic flavors. I have to admit here that on many occasions I have even use canned V8 to make this when I did not have tomatoes.

Being a pretty versatile dish, we have this either like a complete Indian meal with rice or flatbreads, accompanied by a salad and/or yogurt. Or on other times, we have had it like a soup with some nice crusty bread to mop off the sauce. Whatever way you wish to have it, it is a very heart warming dish, easy to make and healthy.

Chickpeas with Tomato and Roasted Cumin



Chickpeas with Roasted Cumin and Tomatoes


Ingredients:

  1. 2.5 cups cooked garbanzo beans/chickpeas/chana
  2. 1 tablespoon Ghee (can be substituted with butter or any cooking oil)
  3. 2 teaspoons of grated fresh ginger
  4. 1 green cardamom
  5. 2 cloves
  6. 1/2 teaspoon cumin seeds
  7. fresh cilantro/coriander leaves
  8. 2 hot green chile peppers, chopped – Optional
  9. salt to taste
  10. ½ teaspoons of turmeric
  11. 1.5 cups fresh tomato puree or about 1/2 cup concentrated tomato paste combined with 1.5 cup water
  12. 1.5  teaspoon roasted ground cumin



Preparation:

Combine turmeric, salt, and the roasted cumin with the tomato puree and 1/2 – 1 cup water and stir it to mix.

Dry roast the cardamom, clove  in the pan. You will smell the aroma of these spices once they start roasting.

Add the ghee and the cumin seeds.

Add the chopped peppers if you want it spicy. Once the cumin seeds start turning dark add the ginger paste. Cook for about a minute.

Add the tomato puree mix, stir it in, and let it let it cook for about 4-5 minutes at medium heat.

Add the chickpeas, cover and simmer for for 7 – 10 minutes. Uncover and mash up a few chickpeas with the back of the spatula. This should be like a soup, not dry. So if the water dries up, add more water when you are boiling. Simmer for couple of more minutes. Switch off the heat and keep it covered unti ready to serve.

Garnish with fresh cilantro/coriander leaves.


Chickpeas with Tomato and Roasted Cumin



Related Posts:

Red Lentil and Vegetable Soup

Harira- Taste of Morocco

Turkish Red Lentil Soup with Sumac


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10 comments to Chickpeas with Roasted Cumin and Tomatoes

  • Mohana

    I tried this recipie. Its very fast to make and great to taste ! Looking forward to more such wonderful recipies.

  • mohana

    Tried his out today also. Turn out fabulous ! Thanks Soma.

  • Nice Soma, love the color you achieved there my friend!! I can’t have enough of chickpeas million different ways!! Yum!!

  • I can’t wait to try this! Looks divine!! Great ingredients!!

    Mary
    Delightful Bitefuls

  • I made this soup and thought it was really good. I posted it and linked back to you. Hope you don’t mind!

  • [...] to avoid the communal candy bowl. Chickpeas with Roasted Cumin and Tomatoes Adapted from eCurry [...]

  • Anisha K

    I love chana masala/chole!

    :) We love it too. This recipe is however not Chana Masala (in the traditional sense). It is just a chickpeas cooked in tomato sauce.

  • Anisha K

    How is this different?

    Chana Masala (the typical Punjabi kind) has onions and a combination of spices that imparts the typical flavor of the dish. The process of making it is different too… involves frying of the onions and then the spices and then braising and simmering the chickpeas with it. This one here instead is a simple recipe… no where near chana masala. But it tastes good!

  • Rupak M.

    Potato, potahto … Same recipe with some modifications

    If you mean this is the same recipe as Chana Masala, then may be you should look up a recipe for Chana Masala (I do not have one here yet, but there are plenty in the web). Or may be you should try to taste both of them and see if they are the same. But I do understand if someone is not sensitive enough in their taste buds to find the difference. The only similarity would be the chana and the cumin here for ingredients.

  • [...] Chickpeas with Roasted Cumin and Tomatoes : This was yum. One might argue that I didn’t REALLY make this recipe, because I didn’t use an Actual Clove and Cardamom, subbing ground instead, but whatevs. It was super good. I didn’t add the chilies; I added some cayenne powder afterwards to mine because I have two spicephobes in my house. [...]

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