My lentil curry with potatoes, carrots, spinach and chickpeas only uses half a cup of chickpeas, so I was left with over half a can's worth that were in danger of going bad in the refrigerator. I needed to do something with them, but what?
At first I thought I might make a small batch of hummus, but I wasn't really in the mood and I didn't have anything into which to dip them.
And then I remembered the Guyanese Channa I made a few years ago when I was similarly faced with an abundance of chickpeas. It was a lot of work to mash the chickpeas in the pan, but it was delicious and I always planned to make it again. This seemed like a good time.
I didn't feel like looking up the recipe and I was pretty sure I didn't have all of the ingredients on hand anyway, so I decided to improvise. I'm quite pleased with the results. In fact, I think I might like it better than the original.
This is such an easy dish to make, and it's full of flavor. Add a salad and you have a satisfying meal.
Home Cookin Chapter: My RecipesMASHED CHICKPEAS WITH TOMATOES AND ONION
2 Tbsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 tsp cinnamon
1/2 tsp turmeric
1/2 tsp cumin
dash sugar (optional)
1 14.5-oz. can diced tomatoes
1 14.5-oz. can chickpeas, preferably with skins removed
salt and pepper to taste
Heat oil over medium heat in 3-quart saucepan. Add onion and garlic and cook, stirring frequently, until onions have completely softened, about 10 minutes.
Add cinnamon, turmeric, and cumin and cook for another 2 minutes, stirring frequently.
Add tomatoes, chickpeas, salt and pepper. Taste and, if necessary, add a dash of sugar to counteract the acid of the tomatoes. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until tomatoes have thickened.
With a potato masher or a fork, give the chickpeas a rough mash. They don't have to be completely mashed, but there shouldn't be any whole chickpeas in the pan.
Let simmer another ten minutes. Serve hot.
Exported from Home Cookin 5.7 (www.mountain-software.com)