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Cooking to Cocktails in 30 minutes : Masala Spiced Chickpeas

Posted by Séverine Piller on

 

 

We recently got together with some friends to have a little bevie and nosh and found this quick and tasty recipe we wanted to share with our fellow lovers of good eats ! This recipe is perfect to add a little low carb vegetarian friendly element to your next happy hour.


A quick saute of shallot and olive oil, then add your Masala spices (we even cheated and used a blend purchased at a local spice shop. Time saver !)

Toss in the two cans of chick peas and let the flavahs meld for a few minutes, top with cilantro and voilà! a perfect little appetizer is ready to enjoy.

Serve on small plates or in tiny individual bowls with teaspoons. The Northern Indian flavor explosion of the garam masala spice will leave an impression of the unexpected they have come to expect from fun filled gatherings at your crib !

Masala Spiced Chickpeas

Serves 6 as appetizer

Garam masala: 
-2 t ground coriander 
-1 t ground cumin 
-1/4 t ground red (cayenne) pepper 
-1/4 t ground turmeric

Chickpeas: 
-1/4 C olive oil 
-2 C finely chopped onion or shallot 
-2 15oz cans chickpeas, rinsed and drained 
-coarsely ground black pepper 
-3/4 t salt 
-1 t fresh lemon juice 
-1/4 C chopped fresh cilantro, for garnish

Masala: mix spices in a small cup until blended and set aside

Chickpeas: heat oil in a nonstick frying pan over medium-high heat; add onions and sauté until light brown, 8 to 10 minutes.

Add masala and stir 1 minute, or until spices become fragrant, stir in chickpeas, pepper, salt, and 1 tablespoon water.

Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split if mixture becomes dry, add additional water, 1 tablespoon at a time. Curry should be moist but not saucy
.

Remove from heat, and stir in lemon juice, garnish with chopped cilantro.

 all pictures © atelier BOEMIA

 

 

 


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