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!
Begin by prepping your spice mix: onions, garlic, ground black cardamoms, and star anise.
Generously cover the bottom of your cooking vessel with oil, and lightly fry the onions and garlic.
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.
Add the 1/2 cup of water to desired consistency and the chickpeas; simmer for 10-12 minutes.
Ingredients
Directions
Begin by prepping your spice mix: onions, garlic, ground black cardamoms, and star anise.
Generously cover the bottom of your cooking vessel with oil, and lightly fry the onions and garlic.
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.
Add the 1/2 cup of water to desired consistency and the chickpeas; simmer for 10-12 minutes.