Sunday, July 31, 2011

10-Spice Chickpeas

Originally a curry chicken dish from recipe czar that has been re-worked by Kellsey Stokes so it can be a chickpea dish instead.

3 Cans of Chickpeas (or Garbanzo Beans)
1 Large Onion, diced
2 TBSP fresh minced ginger
3 Garlic Cloves, minced
4 TBSP Olive Oil
2/3 Cup White Wine
½ to 2/3 Cup of Coconut Milk (usually found in a can)
¼ Cup of Yogurt (plain or vanilla, dairy or soy)

2 TBSP curry powder (S)
1 tsp Garam Marsala (S)
½ tsp Cardamom (S)
½ tsp Chili Powder (S)
½ tsp Cumin (S)
½ tsp Cinnamon (S)
½ tsp Red Pepper Flakes (S)
¼ tsp Turmeric (S)
¼ tsp Chipotle Pepper Powder (S)
¼ tsp Cayenne Power (S)

(S)= Spice Mix

Make the spice mix.
Dice onion. Mince or press the garlic. Peel and mince ginger. Drain and rinse chickpeas and set aside.

Remember the key to Indian cooking: first, toast your spices in oil.
In a large pot over high heat, pour 4 TBSP olive oil. Let it heat about a minute (but not too long or your spices will burn to a crisp!). Add the spice mix. Stir this mixture until the spices begin to turn brown and toast : approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN. STIR, STIR, STIR!

Once the mixture has browned, add the onions and ginger. You want to hold back the garlic just yet. (once Garlic burns, it becomes bitter in taste). After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark spicy paste of vegetables and spices.

Add the chickpeas. Do NOT stop stirring. Keep cooking over high heat for about 4 minutes. Then, add the wine. Stir quickly and try to spread it around. After a minute or two (the wine should be somewhat absorbed), add the coconut milk. You decide if you want ½ to 2/3 a cup. I usually do 2/3. Stir until mixed through.

Lower heat to low or simmer and cover with lid. Let simmer for about 5 minutes. When done, remove from heat and add ¼ cup of yogurt (if you want. I usually don’t, since my husband doesn’t want it. I just add it to my own personal bowl.)

I often serve it alongside rice or will just mix the basmati rice right in and make it all one dish. I serve this with Garlic Naan. Because it is SO spicy, I usually add yogurt to my own dish as well as raisins and coconut shavings. Macon eats it without the yogurt, raisins or coconut shavings because he likes it HOT!

I like Vanilla Yogurt because it is sweeter than plain, but to each his own, yes?

I printed out these detailed instructions on one page and the "CONDENSED" instructions on another. I read through these to know what all the details are, and then I used the condensed notes to glance at once I actually start cooking.


1) Toast spices in oil until brown (approx 1 min)
2) Add onions and Ginger (salt it to taste between ½ to 1 tsp) (approx 2 min)
3) Add Garlic (cook approx 1 min, still over high heat)
4) Add Chickpeas (cook about 4 minutes)
5) Add Wine (approx 1 min, maybe 2 until it absorbs some)
6) Add ½ Cup Coconut Milk (after stirring so it mixes through assess. If it has been totally absorbed, add rest of the 2/3 cup from the beginning. If there is enough for the mixture to be gooey, don’t add more).
7) Lower heat to low and put on lid. Simmer about 5 min.
8) Remove from heat and add yogurt. Serve with rice and Naan. ENJOY!

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