Star Anise & Date Masala Spiced Chickpeas

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.