Side dishes

Chickpeas in spicy tomato sauce


Ingredients for making chickpeas in a spicy tomato sauce

Products:

  1. Dry chickpeas (chickpeas) 2 cups
  2. Tomato 3-4 pieces (medium)
  3. Ginger (fresh root) 10 grams (1 tablespoon)
  4. Chilli (fresh) slice 1 centimeter in size or to taste
  5. Lemon juice (fresh) 1 tablespoon
  6. Vegetable or ghee 4 tablespoons
  7. Purified water 2 liters
  8. Cilantro (fresh herbs) 2-3 branches

Spice:

  1. Cinnamon (dry stick) 1 centimeter piece
  2. Cloves 2-3 grains
  3. Cardamom 2-3 grains
  4. Coriander pinch
  5. Zira 1.5 pinch
  6. Turmeric 1 teaspoon
  7. Pepper black peas 2-3 pieces
  8. Laurel leaf 1-2 pieces
  9. Salt to taste
  • Main ingredients: Pea, Tomato
  • Serving 5 servings
  • World CuisineAsian, Oriental

Inventory:

Deep bowl, Plastic food wrap, Refrigerator, Colander or strainer, Deep pan with a lid (3 liter capacity), Skimmer, Stove, Glass (200 gram capacity), Tablespoon, Teaspoon, Grater, Paper kitchen towels, Kitchen knife, Cutting board, Bowl, Bowl - 2-3 pieces, Mortar with pestle, Wok, cauldron or deep frying pan with a lid, Wooden kitchen spatula, Deep plate

Cooking chickpeas in a spicy tomato sauce:

Step 1: prepare chickpeas.


We take the right amount of chickpeas, put it on the kitchen table, sort out and remove the spoiled grains, as well as any kind of rubbish. Then shift the whole peas into a deep bowl. Pour ordinary running water above their level by 7-10 centimeters and leave at room temperature for a couple of hours. After that, tighten the bowl with plastic wrap and send to the refrigerator for 12 hours or all night.

Step 2: cook the chickpeas.


The next day, we discard the infused and swollen chickpeas in a colander or sieve. Thoroughly rinse it, transfer it to a deep pan and fill it with purified water, it is desirable that it is above the level of peas by about one palm.

As soon as the liquid boils, using a slotted spoon we remove the foam - curled protein from its surface. Add to the pan a tablespoon vegetable or ghee and salt to taste. Then we increase the level of fire to strong and cook the chickpeas until they soften under a covered lid 1.5-2 hours.

Step 3: prepare vegetables and herbs.


In the meantime, peel the ginger root and rinse it under a stream of cold running water along with tomatoes, a slice of chili pepper and cilantro sprigs. After that, we dry the vegetables with paper kitchen towels, and with greens we shake off the excess liquid above the sink. In turn, put these ingredients on a cutting board and grind. We slice a piece of ginger on a grater into a small bowl. For all tomatoes, cut off the place on which the peduncle was attached, and cut the tomatoes into slices or quarters with a thickness of 1 to 1.5 centimeters. Red pepper with cilantro just chop finely and lay out all the slices in separate bowls.

Step 4: prepare a spicy mixture.


Next, put in a mortar a few grains of black pepper, half a pinch of zira, cloves, cardamom, coriander and cinnamon stick. Using a pestle, grind these spices to a homogeneous small crumb and proceed to the next step.

Step 5: cook the chickpeas in a spicy tomato sauce.


As soon as the chickpeas are cooked, set the peas aside for a while, send a wok, a cauldron or a deep frying pan in its place and put in this dish 3 tablespoons vegetable or ghee. Reduce the heat to medium and after a few minutes we lower the chopped chili pepper with a pinch of zira. Lightly fry them for 20-30 secondsstirring with a kitchen spatula. Then add the laurel leaf, chopped tomatoes and stew them all. 5-7 minutes. After that, we season the tomatoes with a tablespoon of fresh lemon juice, grated ginger, a teaspoon of turmeric, spicy mixture and cilantro. Mix everything again, stew vegetables with spices 6-7 minutes and pour in the prepared chickpeas along with the broth.

Bring the sauce to a boil, taste it and, if necessary, add a little more salt. After that, tightly cover our dish with a lid, reduce the level of fire to small and stew the aromatic food 10-15 minutes.

Then remove the spicy chickpeas from the stove, insist 7-10 minutes, lay on deep plates and serve to the table.

Step 6: serve the chickpeas in a spicy tomato sauce.


Chickpeas in a spicy tomato sauce are served hot as a side dish for meat, fish or poultry dishes or as the first main meal on fasting days. If desired, each serving is decorated with slices or rings of fresh lemon and hot pepper, and a plate with air pita is placed next to it. Enjoy it!
Enjoy your meal!

Recipe Tips:

- instead of a homemade spicy mixture, you can use the Indian seasoning garam masala;

- very often, vegetable or ghee is replaced with peanut butter;

- chickpeas can be cooked in broth or vegetable broth;

- A nice addition to vegetables - sweet bell pepper and onions, they need to be finely chopped and stewed with tomatoes.