Spicy chickpeas, also known as Kabuli Chole in Indian cuisine, are a wonderful side dish for a meal that needs some spice, or can be mixed into a green salad, or even pureed to make Indian “hummus.” We love these things!
You can start with dried chickpeas, soak and boil them up if you’d like, but I usually use the canned ones.
Spicy Chickpeas
(Kabuli Chole)
2 19 oz cans of chickpeas, drained and rinsed
2 t cumin seeds
1 large red pepper, chopped
Vegetable oil
1 T fresh ginger, chopped
1 onion, chopped
3 - 4 jalapenos, chopped
1 t garam masalah
Salt and pepper to taste
Lemon wedges
Mix the chickpeas, cumin seeds, and red peppers together in a bowl. Saute the ginger, onions, and hot peppers until they are soft. Add them to the chickpeas, along with the garam masalah, salt, and pepper. Serve with lemon wedges.
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