Chickpeas in Tomato Glaze

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By Kurma Dasa on 7 Nov 2009

Image: Google Images

Chickpeas are high in protein and one of the earliest cultivated vegetables on a planet. 7,500-year-old chickpeas flour have been found in the Middle East.

Chickpeas are rich in good quality protein – 100 grams of cooked chickpeas contain nearly 20 grams of protein. Chickpeas provide nearly double the amount of iron and more vitamin C than most legumes.

They are an important item in a vegetarian’s diet, since they help promote muscle building and body growth.

The name chickpea traces back through the French chiche to Latin cicer (from which the Roman cognomen Cicero was taken).

These savoury, butter–soft chickpeas coated with spiced tomato glaze are substantial and delicious. Serve them with fresh bread or rice. Serves 4-6.

¼ cups dried chickpeas, soaked overnight

2 tablespoons olive oil

½ teaspoon mustard seeds

1½ teaspoons cumin seeds

1½ teaspoons minced fresh ginger

1½ teaspoons minced fresh chilies

10 fresh curry leaves

1¾ cups fresh tomato puree

1 teaspoon turmeric powder

¼ cup fresh coriander leaves or parsley, chopped

1¼ teaspoons salt

1 tablespoon extra olive oil

Drain the chickpeas and boil them in 5 cups unsalted water for 1 hour, or until soft.

Meanwhile, heat the oil in a large saucepan over moderate heat. When hot, drop in the mustard seeds and fry until they crackle. Drop in the cumin, and fry until a few shades darker. Add the curry leaves, fry until they crackle, then stir-in the ginger and chilies, stirring for a minute or two, or until fully aromatic.

Pour in the tomato puree, add the turmeric, and cook for 5-10 minutes, or until the oil oozes out and the tomato reduction is thick and saucy.

Drain the chickpeas, and add them to the tomato sauce. Cook for a few more minutes, add the fresh herbs, salt, and extra oil. Serve hot.