These delicious Indian-style cumin and cinnamon-coated chickpeas are quick and easy to make and can be used in veggie bowls, salads, or served over rice.
Home Cookin v9.81 Chapter: Baked Goods (Sweet/Savory)CHICKPEAS WITH CUMIN 2 Tbsp grape seed oil
1/2 small red onion, diced
3-4 cloves garlic, minced
1-inch knob of ginger, minced
2 Tbsp tomato paste
1/2 tsp turmeric
1 tsp ground cumin
salt and pepper to taste
1 lb cooked chickpeas, drained and rinsed
dill for garnich (optional)
Heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and cook for a minute or two, then add the garlic and ginger. Cook, stirring frequently, until the onion is translucent, about 7 to 10 minutes.
Add the tomato paste and stir constantly for about two minutes, then add the turmeric, cumin, salt and pepper and cook for another minute, still stirring constantly.
Add the chickpeas and stir to coat well with the spice mixture. Cook for another ten minutes, lowering the heat if necessary, until the chickpeas are heated through.
12/22/2020
exported from Home Cookin v9.81
3 comments:
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