Nepali Chick Peas (GF, NF, V, VEG)
Submitted by PENG HIGHNAM
Ingredients 1 lb dried chickpeas, soaked overnight ¼ cup oil 3 dried bay leaves 1 cinnamon stick (in pieces), or ½ tsp cinnamon powder ½ tsp whole fennel seeds 3 cardamom pods, smashed 1 small onion, minced 1 small onion, sliced 1 tsp turmeric powder 1 tsp salt 5 cloves garlic, minced or ground Whole ginger, minced or ground 1 tomato, chopped 1 finely minced fresh green chili or cayenne pepper powder 1 ½ tsp. chana masala or curry powder 1 lime 1 cup cilantro, chopped From Chef Peng: My Nepali ESL student introduced me to this everyday Nepali favorite. Little City, Big Flavor
Instructions 1. Wash soaked chickpeas in cold water. 2. Heat the oil in a frying pan large enough to hold all the chickpeas. 3. On low heat, add bay leaves, cinnamon, fennel seeds and cardamom. 4. Fry for about 5 min until the oil is aromatic. Spices will turn slightly brown. 5. Add 1/3 of the onions and 1 tsp turmeric powder. Fry another 30 seconds. 6. Add the chickpeas and salt. 7. Cover and fry on medium heat, stirring frequently to prevent burning, until the chickpeas are cooked. 8. Add a little water if too dry. About 15-20 min. 9. In a small frying pan, fry sliced onions and remaining minced onions in a little oil. 10. Add all but 1 Tbsp of ginger and garlic mix to fry for another minute. 11. After chickpeas are cooked, add chopped tomato and 1 Tbsp of ginger garlic mix. 12. Continue frying until tomato mix is absorbed and the chick peas are dry. (Chef Tip: If you want drier chickpeas, fry longer.) 13. Add fried sliced onion mix, green chili, and chana masala powder. 14. Fry another minute on low, then turn heat off. 15. Squeeze in lime juice and stir in cilantro. Keeps well. Eaten warm or cold.
Chef Tips: **When serving, can add fresh chopped red onions, tomatoes, and more cilantro. Nepalis eat this with basmati rice for lunch. ** I pound coarsely chopped garlic and ginger on my chopping board with a small rock, like the Nepalis.
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