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Vegan Indian Recipes - Starters and Snacks
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Masala-Spiced Chickpeas
From: Debbie R.

From "Oprah" magazine, March 2007.

SERVES 6

Garam masala

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric

Chickpeas

  • 1/4 cup oil
  • 2 cups finely chopped onions
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro

To make masala, mix spices until blended and set aside.

Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.

Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.

Remove from heat. Stir in lemon juice and garnish with cilantro.

This would be so great scooped up in poori.