{"id":92,"date":"2008-08-18T06:01:28","date_gmt":"2008-08-18T13:01:28","guid":{"rendered":"http:\/\/ecurry.com\/blog\/?p=92"},"modified":"2013-02-26T12:13:46","modified_gmt":"2013-02-26T19:13:46","slug":"chick-peaschana-in-light-tomato-sauce","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/chick-peaschana-in-light-tomato-sauce\/","title":{"rendered":"Chickpeas with Roasted Cumin and Tomatoes"},"content":{"rendered":"


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\n\"Chickpeas
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You may call\u00a0 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.<\/p>\n

<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"Chickpeas
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\n<\/strong><\/em><\/p>\n

Chickpeas with Roasted Cumin and Tomatoes<\/em><\/h2>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2.5 cups cooked garbanzo beans\/chickpeas\/chana<\/strong><\/li>\n
  2. 1 tablespoon Ghee<\/a> <\/strong>(can be substituted with butter or any cooking oil)<\/em><\/li>\n
  3. 2 teaspoons of grated fresh ginger<\/strong><\/li>\n
  4. 1 green cardamom<\/strong><\/li>\n
  5. 2 cloves<\/strong><\/li>\n
  6. 1\/2 teaspoon cumin seeds<\/strong><\/li>\n
  7. fresh cilantro\/coriander leaves<\/strong><\/li>\n
  8. 2 hot green chile peppers, <\/strong>chopped – Optional
    \n<\/em><\/li>\n
  9. salt to taste<\/strong><\/li>\n
  10. \u00bd teaspoons of turmeric<\/strong><\/li>\n
  11. 1.5 cups fresh tomato puree or about 1\/2 cup concentrated tomato paste combined with 1.5 cup water
    \n<\/strong><\/li>\n
  12. 1.5\u00a0 teaspoon roasted ground cumin<\/a> <\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nPreparation:<\/strong><\/em><\/p>\n

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

    Dry roast the cardamom, clove\u00a0 in the pan. You will smell the aroma of these spices once they start roasting.<\/p>\n

    Add the ghee and the cumin seeds.<\/p>\n

    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.<\/p>\n

    Add the tomato puree mix, stir it in, and let it let it cook for about 4-5 minutes at medium heat.<\/p>\n

    Add the chickpeas, cover and simmer for for 7 \u2013 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.<\/p>\n

    Garnish with fresh cilantro\/coriander leaves.<\/p><\/blockquote>\n


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    \"Chickpeas
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    \n<\/strong><\/em>
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    Related Posts:<\/strong><\/p>\n

    Red Lentil and Vegetable Soup<\/a><\/strong><\/em><\/p>\n

    Harira- Taste of Morocco<\/a><\/strong><\/em><\/p>\n

    Turkish Red Lentil Soup with Sumac<\/a><\/strong><\/em><\/p>\n

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