Spicy & Tangy Chickpeas

I discussed following a high protein diet for the last few weeks and in continuation to the same I decided to blog about this Spicy & Tangy Chickpeas recipe.

Chickpeas Masala1

Again this is a quick dish I make for office lunches with chapattis. It comes together quickly in 15 minutes and sees me out of the door with a brown bag in hand.

Living in Dubai, opting for take aways and ordering in food regularly at work is often the easy way out. But even if you spend a minimum of AED 20 on lunch everyday, the amount can dig up a hole in your pockets by month end. I rather treat myself to a new cookbook or a massage from the money saved by carrying lunch.

It’s a habit I try to keep at and constantly look of recipes which do not see me in kitchen for long on work day mornings.

In this recipe, I have substituted the chaat masala with sumac powder and I can say that I am not going back. This was a good call.

Sumac is a popular spice used in Middle Eastern cooking. A few spices which I discovered after coming to Dubai and which fascinated me were Zaatar, Sumac and Dried Loomi powder while strolling in the spice souks of Global Village and Union Co-op shelves.

Sumac is a good source of Vitamin C, Omega 3 fatty acids and is an antioxidant. It has a very subtle lemony and tart flavour and I love sprinkling it to on my salads, hummus and chaats.

Serves : 4
Cooking Time : 15 minutes

Ingredients
1 can chickpeas
2 medium sized onions finely chopped
2 medium sized tomatoes finely chopped
1/2 tsp red chilly powder
1stick cinnamon
2 star anise
1 green chilly finely chopped (You can add 2 if you can handle the spice)
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp tomato paste (optional)
3 tsp canola oil
1 1/4 tsp sumac powder
1 tsp coriander powder
1 tsp cumin seeds
Salt to taste
A handful of finely chopped coriander leaves

In a wok, heat oil and add cumin seeds. Once they sizzle, add green chillies and ginger garlic paste.

Let it cook for a minute and add onions.

Add tomatoes once onions have browned. Cook tomatoes with the dry spices until they leave a ring of oil on the sides of the wok.

Add salt to taste and drained and rinsed chickpeas and sauté them with the mixture well.

Cook for a few minutes, take off heat and garnish some freshly chopped coriander leaves and slit green chillies.

Chickpeas Masala

Until next time let me know you quick fix recipes!

Aloo Ki Sabzi – Spicy Potato Curry

Potatoes are such a versatile ingredient to work with. From making Fries, patties, hash browns to making Pav Bhaji, you can adapt this crop to whatever catches your fancy.

For a simple weekend lunch, I made this spicy and tangy potato curry and served it with some chapatis. A quick assorted salad and raita on the side make it a complete meal.

Serves : 4
Prep Time : 10 minutes
Cooking Time : 20 minutes

Ingredients
2 large potatoes boiled and cubes
1 large onion finely chopped
1 large tomato finely chopped
1 tsp cumin seeds
1/2 tsp mustard seeds
2 dried red chillies broken in half
8-9 curry leaves
1 tsp ginger garlic paste
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp chaat masala
1/4 tsp garam masala powder
1/4 tsp mustard powder
1 cup water
4 tsp tomato paste
Salt to taste
4 tsp canola oil
Handful of fresh coriander leaves to garnish

Boil the potatoes in salted water. Let them cool and peel the outer skin, chop the boiled potatoes in cubes.

Heat oil in a wok, add cumin and mustard seeds. Once they start to crackle, add red chillies and curry leaves.

Let them sizzle for a while, add ginger garlic paste and cook for a minute until the raw flavor diminishes.

Add onions and cook them until they are translucent.

Add tomatoes and cook them for a few minutes.

Add tomato paste to this mixture and cook until it leaves out a ring of oil on the sides of the wok.

Masala1

Add all the dry masalas to this mixture and cook for a minute.

Add boiled potatoes and let it stand in the mixture so that it absorbs the masalas well.

Masala

Slowly add water to the potato mixture, you can choose to use less or more water as per the consistency desired for the gravy.

Cover the wok and let the curry cook for 5-7 minutes on medium heat. Keep stirring the mixture.

Take it off the heat and garnish with finely chopped fresh coriander leaves.

Spicy Potato Curry

Serve this with rotis or rice as per your preference.