Star Anise and Date Masala Spiced Chickpeas
An Indian inspired recipe is full of flavor, a great side dish with some grilled meat.
or other vegetable oil
peeled and chopped
peeled and minced
chickpeas (garbanzo beans)
3 cans, or 1½ cups dried chickpeas, soaked
up to three
dried, pitted and chopped
or to taste
red pepper flakes
or to taste
freshly ground, or to taste
or 1/4 teaspoon ground
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.