Best 3 Spicy Indian Chickpeas Recipes
Spicy Indian chickpeas, also known as chana masala, is a mouthwatering and flavorful dish that tantalizes the taste buds with its aromatic blend of spices and a delightful kick of heat. This classic Indian cuisine, often served with rice or flatbreads, is not only delicious but also versatile, with variations found across different regions of the country. Whether you prefer a rich, creamy rendition or a drier, spicier version, there's a recipe out there to suit every palate. In this article, we embark on a culinary journey to explore the world of spicy Indian chickpeas, presenting a selection of enticing recipes that will take you on a flavor-filled adventure.
Here are our top 3 tried and tested recipes!
SPICY INDIAN CHICKPEAS
Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Number Of Ingredients 15
Steps:
- Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
- In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
- Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
- Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.
INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine lemon juice and grated ginger in a small cup and set aside.
- Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
- In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
- Serve with a green salad and naan bread or as a side dish.
INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
This is a wonderfully fragrant vegetarian Indian dish. Serve with or without rice - delicious with Naan bread and if desired a nice salad on the side - see my Indian salad recipe. : )
Provided by Daily Inspiration S
Categories Other Main Dishes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Combine lemon juice and grated ginger in a small cup and set aside.
- 2. Heat a large saucepan over medium high heat and add oil (or ghee). Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes longer). Add tomatoes, cumin, coriander, turmeric, cardamom, clove, and salt. Stir and cook 1 minute.
- 3. Add drained chickpeas and 1/2 cup water to pot. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes too dry.
- 4. In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 minutes). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add chopped cilantro.
- 5. If desired, serve over rice or serve as is with Naan bread on the side.
Tips:
- Use high-quality chickpeas: Dried chickpeas are best, as they have a better flavor and texture than canned chickpeas. If using canned chickpeas, be sure to rinse and drain them well before using.
- Soak the chickpeas overnight: Soaking the chickpeas overnight will help them cook more evenly and reduce the cooking time. If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 5 minutes, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of spices: Indian spices are key to achieving the authentic flavor of this dish. Be sure to use a variety of spices, such as cumin, coriander, turmeric, and chili powder.
- Don't be afraid to experiment: There are many different ways to make spicy Indian chickpeas. Feel free to experiment with different ingredients and spices to find a combination that you enjoy.
Conclusion:
Spicy Indian chickpeas are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are easy to make and can be tailored to your own taste preferences. Whether you like them mild or spicy, this dish is sure to please. So next time you're looking for a flavorful and healthy meal, give spicy Indian chickpeas a try!
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