AUTHOR: Julia TITLE: Spicy Chick Peas DATE: 7/22/2009 08:50:00 AM ----- BODY:

I have a few friends who make their food preferences very clear. Truthfully, I like that… with all the options of things to cook for dinner, I appreciate the focus this gives me. I know Dina likes Smoked Chicken salad, and Matthew likes lamb.

Last week, we planned a picnic at Tanglewood, and I knew what to bring: Smoked Chicken Salad for Dina, and Tandoori Lamb for Matthew. Sure, I had just made it a few times already in the past month, but why not make the guy happy.

I often serve the lamb with raita or mint chutney. But with the first jalapeno in the garden, I decided to make another recipe from Singapore Food, Spicy Chickpeas.

Spicy Chickpeas
1 teaspoon salt
2 tablespoons ghee or oil
1 onion, peeled and chopped
6 cloves garlic, chopped
1 tablespoon fresh ginger
1 green chili chopped
½ teaspoon ground cumin
½ teaspoon ground cardamom
1 teaspoon coriander
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
3 cups cooked chickpeas
2 tomatoes, finely chopped
1 sprig cilantro for garnish

1. Heat a large skillet with oil. Add onions, garlic, ginger and jalapeno, and cook for 10 minutes or until onions soften. Add spices and cook until aromatic, about 2 minutes.
2. Add chickpeas and ½ cup of water. Cover and let simmer for about 10 minutes. Remove cover and continue cooking until liquid is absorbed.
3. Stir in tomatoes, and cook just until they lose their raw edge.
4. Remove from heat and stir in cilantro. Adjust seasoning with salt and pepper.

Labels: celiac, cinnamon, Indian, lamb, vegetarian

----- COMMENT: AUTHOR:

grace DATE:7/22/2009 09:47:00 AM i love chickpeas, but about 90% of the time i have them blitzed to oblivion in hummus. i like the idea of leaving them whole and spicing them up with CINNAMON. great dish! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:7/22/2009 10:25:00 AM I miss visiting Tanglewood, and this would be a great dish to take along! What a lively symphony of flavors! ----- COMMENT: AUTHOR:

Tall Kate DATE:7/22/2009 02:54:00 PM This looks amazing! I love chickpeas and I can't wait to try this recipe. Thanks for sharing.
(Longtime lurker emerging.) ----- COMMENT: AUTHOR:

Julia DATE:7/22/2009 05:14:00 PM Grace -- You know I really like cinnamon with savory dishes.. here's another chick-pea/cinnamon recipe:
http://www.growcookeat.com/2008/07/tales-from-farm-composting-cycle-from.html

T.W. -- you're good! "Symphony of Flavors"

Tall Kate -- Glad to see you've emerged! Please let me know how the recipe turns out for you. ----- COMMENT: AUTHOR:

noble pig DATE:7/22/2009 11:21:00 PM What a great dish. I love chickpeas and the spicy sounds so great! ----- COMMENT: AUTHOR:

Callie Durbrow DATE:7/23/2009 12:18:00 PM Sounds great! Chickpeas are definitely not the most exciting food so this is a cool way to spice them up and get some great protein. ----- COMMENT: AUTHOR:

Becky and the Beanstock DATE:7/23/2009 04:31:00 PM Mmmm, chickpeas. They're so underrated (and often used just for hummus) and that's a shame. Cinnamon is my favorite "secret ingredient" for savory dishes. ----- COMMENT: AUTHOR:

Reeni DATE:7/23/2009 07:42:00 PM These sound amazing! The spice list is incredible! ----- COMMENT: AUTHOR:

Julia DATE:7/24/2009 08:44:00 AM noble pig -- I think chick peas are my favorite legume.

Callie -- honestly, i like chick peas plain too. but these are definitely better! :)

becky -- my other "secret" ingredient in madras curry powder.

Reeni -- it's a long list, but nothing is hard to find. ----- --------