Monday, April 27, 2009

Spicy Chickpeas


I love chickpeas and that love affair started long time ago during our stay in KL. II would wait patiently for one particular vendor on bicycle in the afternoons who came around our housing area with this steaming snack. He would scooped a cup of these into a cone cup he made with a piece of brown oiled paper and that could be exchanged with a mere 50 cent. The aroma and flavors from these goodies stayed with me for years. During a Yoko farm outing last year, Margaret came with a dish that brought such nostalgic feel I had to get the recipe from her. Like a kind soul that she is, she explained the entire process and I quickly scribbled on the back of a supermarket receipt (I kept all these bits and pieces solely for these purposes as I tend to forget easily).

Very few ingredients needed and measurements are not crucial. A handful of curry leaves, 1 tablespoon or so of mustard seeds and as many or as few dried chillies as you like for 500g of dried chickpeas.

To prepare the dried chickpeas:

Rinse the legumes well in a colander off dirt and grit, pick out bad peas and small pebbles. Transfer into a bowl and add 1 teaspoon of turmeric (kunyit) powder and 1 teaspoon salt.

Cover with plenty of water and let soak for 6 hours or overnight.

Soak them, the legumes expand, boil them in the soaking water (I did mine in a pressure cooker for 10 minutes, cooking without pressure would take slow simmering for an hour or two) and they expand further. 

Spicy Chickpeas
500 g cooked chickpeas
3 - 5 dried chillies, wash, snip into thin rings with scissors and discard seeds 
1 T mustard seeds
1/2 cup curry leaves, roughly chopped
1/2 t turmeric powder
salt to taste
1 t chili powder, optional 
2 T oil

Heat wok and 2 T oil, fry dried chili on medium heat until fragrant (do not burn as they will taste bitter). Drain and put aside.
Fry the curry leaves until fragrant, drain and keep aside.
Fry mustard until fragrant and drain. 
Leave 1/2 tablespoon of the oil in wok, add the turmeric powder and chili powder (if use). Return all the fried ingredients and peas into the wok and mix well. Season to taste.
Serve as side dish or munch on during American Idol.


11 comments:

terri@adailyobsession said...

very nice. can't tell how it tastes altho if u give me some, i'll know...

frank said...

chickpeas are an absolutely lovely snack. I like the part when they're fully soaked up and look like they're about to burst out of their skin.

I have a friend who makes a really mean salsa dip based on chickpeas - amazing with spicy nachos.

ganache-ganache said...

So chickpea's yellowish colour is from tumeric, not natural ?

Precious Pea said...

I love chick peas too...but nowadays hard to find those steamed ones. I will try your recipe soon...healthier snack than chips!

gourmand extraordinaire said...

Hummus!!! That's the only way i like Chickpeas. I tried making it once but i skipped the saoking part and went straight to boiling. WAH. I had crunchy bits and pieces in my Hummus and had to throw it ALL away. Was so terrible I didn't even have the heart to blog about that tragedy.

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DP said...

I love this recipe

frank said...

Hi Jo, guess what? I am headed to KK this Thursday. Could we meet? There's a little something Iris and I got for you a long time back but never got round to send you. :)

zurin said...

Looks lovely...I love chickpeas myself esp boiled or steamed ones! m going to try this soon..very healthy too esp for reducing cholesterol.

zurin said...

Hi! I really hope u dont mind but I I have posted ur wonderful recipe on my blog too with credit n a link to you.

Zurin

wmw said...

Wow! Those chickpeas look absolutely tasty!