Star Anise & Date Masala Spiced Chickpeas
An Indian inspired recipe is full of flavor, a great side dish with some grilled meat.
Yield
6 servingsPrep
15 minCook
10 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
canola oil
or other vegetable oil |
|
| 1 | medium |
spanish onions
peeled and chopped |
|
| 6 | cloves |
garlic
peeled and minced |
|
| 3 | tablespoons |
tomato paste
|
|
| 45 | ounces |
chickpeas (garbanzo beans)
3 cans, or 1½ cups dried chickpeas, soaked |
|
| 2 |
cardamom pods
up to three |
*
|
|
| 9 |
dates
dried, pitted and chopped |
*
|
|
| 4 | teaspoons |
cumin
ground |
|
| 1 ½ | teaspoons |
salt
or to taste |
|
| 1 | teaspoon |
red pepper flakes
or to taste |
|
| 1 | teaspoon |
black pepper
freshly ground, or to taste |
|
| 2 | whole |
star anise
or 1/4 teaspoon ground |
*
|
| 2 | tablespoons |
cilantro
freshly minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
canola oil
or other vegetable oil |
|
| 1 | medium |
spanish onions
peeled and chopped |
|
| 6 | cloves |
garlic
peeled and minced |
|
| 45 | ml |
tomato paste
|
|
| 1300.5 | ml/g |
chickpeas (garbanzo beans)
3 cans, or 1½ cups dried chickpeas, soaked |
|
| 2 | each |
cardamom pods
up to three |
*
|
| 9 | each |
dates
dried, pitted and chopped |
*
|
| 2E+1 | ml |
cumin
ground |
|
| 7.5 | ml |
salt
or to taste |
|
| 5 | ml |
red pepper flakes
or to taste |
|
| 5 | ml |
black pepper
freshly ground, or to taste |
|
| 2 | whole |
star anise
or 1/4 teaspoon ground |
*
|
| 3E+1 | ml |
cilantro
freshly minced |
|
Directions
Drain the chickpeas and set aside in a nonreactive bowl.
With a knife, lightly crack the cardamom pods. Peel the shell to release the seeds and collect them in a small bowl. Discard the shells.
With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you don’t mind biting into them) and set aside.
In a medium pot set over medium-high heat, heat the oil until it begins to shimmer.
Stir in the onions and sauté for about 9 minutes, until they have softened and started to brown.
Add the garlic and sauté for a minute or so, until it has softened. Reduce heat to medium and stir in the tomato paste.
Add the cardamom and all remaining ingredients and sauté for 2 or 3 minutes. Stir in the chickpeas and a bit water, enough to make them less than dry.
Heat the mixture, stirring occasionally to incorporate the flavors, stir in the cilantro and keep warm until serving.
