Chickpea dish recipe. How to make Indian style meatless chickpea stew?
Indian style meatless chickpea stew adds flavor to the table. The recipe is simple. In a week of legumes, it's chickpeas' turn. First, we have a chickpea salad recipe. It's so simple that it can be made with ready-boiled chickpeas. Finely chop a red onion into a half-moon shape. Roughly chop a bunch of arugula. Mix it all with the boiled chickpeas, add vinegar and olive oil, adjust the salt and toss it around. Your salad is ready. When I say chickpeas, India immediately comes to mind. Chickpea dishes are delicious in India. Our recipe is "chana masala", which means "spicy chickpeas". It's a kind of chickpea stew, but it doesn't contain meat, so it's suitable for vegetarians. I recommend using plain oil instead of butter, as it is in India, but if you can't find plain oil, you can use regular butter.
Aylin Oney TanMelt a few tablespoons of butter in a saucepan. Chop a red onion into small pieces. Prepare a tablespoon each of grated garlic and fresh ginger. First, sauté the fresh ginger and garlic in the melted butter in the saucepan.
Add the onion immediately. Turn it upside down until the onion softens. Add half a teaspoon each of turmeric powder and coriander powder and a teaspoon of cumin seeds. If you can't find cumin seeds, you can use powder. However, when cumin seeds are in your mouth, the taste comes out and it becomes more delicious.
After sautéing the spices in oil, add four peeled and chopped tomatoes. You can also use ready-chopped tomatoes, then one bowl will be enough. At this stage, if you like it spicy, you can add two hot green peppers or a very hot small red pepper, which is finely chopped, right before the tomatoes.
After adding the tomato, stir a little more and finally add the boiled chickpeas. You can use ready-boiled chickpeas or you can soak two cups of chickpeas overnight and boil them for one and a half to two hours until they are very soft and then add them. After adding the boiled chickpeas, add enough water to cover them and let them cook.
If you are not vegetarian, you can also use meat or chicken broth. The broth should be good enough to be halme, cooked like marrow. A trick to make the broth a little halme is to mash some of the chickpeas a little by pressing them against the edge of the pot with the back of a spoon. Some of the chickpeas will mix into the broth like puree, while some will remain whole. Indians also put fresh coriander leaves on top of this dish. You can add them too if you like. Serve this beautiful, spicy Indian style chickpea dish with rice. Enjoy!
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