Sunday, June 29, 2014

Spicy Chickpeas and Tomatoes

In a frying pan on medium heat warm 1/4 cup of olive oil and toss in however much you feel of the following spices: cumin, cinnamon, chili, coriander seeds, cloves, mustard seeds, turmeric, etc. You're basically making your own Garam Masala and frying it to wake-up the spices and flavour the oil. Toss in green onions or scallions to the red-dyed oil and add 1 can of chickpeas (or those you've soaked and cooked already yourself). Toss in 1 chopped red tomato, and a handful of halved cherry tomatoes. Add a handful of chopped fresh parsley as the last step. Any sooner and it'll pop and crackle oil everywhere! With the back of a wooden spoon, smoosh some of the chickpeas into the oil to make a paste. Stir everything together and let it stand at room temperature a few minutes to meld the flavours. Serve as it is, or with warm naan bread.

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