Vij’s Chickpeas

This chickpea dish beats traditional Punjabi "channa" in a heartbeat.  The sweet dates and and dreamy, smoky black cardamom redefine the humble chickpea.  Paired with nan and yogurt, you have a meal unto itself.  Great family dish, as well -- not a lot of heat, but flavors that even our two-year old recognizes as being supremely yummy!  My friend Saloni introduced me to Vij's Kitchen, an Indian restaurant in Vancouver that Sushil and visited on our honeymoon -- it lived up to our excitement.  Thanks to our friend Helen for making us this beautiful bowl!

 18 oz cans of chickpeas
 oil for the pan
 1 medium onion
 6 diced garlic cloves
 12 diced dates
 1 ½ tbsp roughly chopped tomato paste
 2 pods black cardamom
 23 whole star anise
 ½ cup water
 1 tsp ground salt

1

Begin by prepping your spice mix: onions, garlic, ground black cardamoms, and star anise.

2

Generously cover the bottom of your cooking vessel with oil, and lightly fry the onions and garlic.

3

As they cook, add tomato paste, black cardamom, salt and star anise until you achieve a thick paste and a fragrance of the toasted spices.

4

Add the 1/2 cup of water to desired consistency and the chickpeas; simmer for 10-12 minutes.

Ingredients

 18 oz cans of chickpeas
 oil for the pan
 1 medium onion
 6 diced garlic cloves
 12 diced dates
 1 ½ tbsp roughly chopped tomato paste
 2 pods black cardamom
 23 whole star anise
 ½ cup water
 1 tsp ground salt

Directions

1

Begin by prepping your spice mix: onions, garlic, ground black cardamoms, and star anise.

2

Generously cover the bottom of your cooking vessel with oil, and lightly fry the onions and garlic.

3

As they cook, add tomato paste, black cardamom, salt and star anise until you achieve a thick paste and a fragrance of the toasted spices.

4

Add the 1/2 cup of water to desired consistency and the chickpeas; simmer for 10-12 minutes.

Vij’s Chickpeas

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