Before I tell you about my new favorite chickpea recipe, would you puh-lease go over to the right side of my blog and become a fan of Fake Ginger on Facebook? I put off starting a FB fan page because I had this crazy fear that my only fans would be my husband and my mother so I’d really love lots and lots of fans! Thanks ya’ll! :D
So chickpeas, I love them. This is a new thing for me because I always thought they had a weird texture. I think my first experience with Chana Masala is what did it for me. I bought a Target brand frozen version one day just out of curiosity and loved it. The chickpeas, the spices, everything was perfect. I didn’t think it was something I could recreate at home so I picked up a Kashi one when I was at a store other than Target (why do other stores even exist?). The Kashi one was bland and actually pretty disgusting. Not long after that, Smitten Kitchen posted this recipe. It was fate. Me + chickpeas = together forever.
adapted from Smitten Kitchen
- Heat oil in a large skillet. Add onion, garlic, and ginger and saute over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.