” brings us this Brown Chickpea Salad recipe, which is makes for a mouthwatering snack or side dish. Along with some flavorful Indian spices, brown chickpea does the majority of the work in this simple yet exotic South Asian dish, which is traditionally called ‘kalo chana ko tarkari.’ The chickpeas are lightly cooked in the pan along with onion, ginger, red chili and other spices, giving them a unique softness on the inside and a pleasant toasted quality on the outside. The final addition of cilantro and green chili pepper enhances this chickpea salad with a spicy yet fresh zest. Give this inspired dish a taste, hot or cold, and you will not be disappointed! Ingredients:
2 tablespoon canola oil (or any neutral oil)1 teaspoon carom seed (ajwain/jwano in Nepali)2 whole, dry red chili pepper, crushed1 tablespoon minced ginger1 medium onion (1/2 sliced, other half chopped)4 cups, brown chickpeas (pre-soaked and cooked)1 teaspoon turmericliberal 2 teaspoon cumin powder1 teaspoon red chili powder (or per taste)¼ cup waterchopped cilantro, onion, green chili pepper (optional for garnish but recommended)
In a large pan, heat oil over medium heat and temper carom seed and red chili together until fragrant.Add ginger and sliced onions (reserve chopped ones) and let it fry for 3-5 minutes then add brown chickpeas to the pan, stirring everything together.Add turmeric, cumin, and red chili powder to the chickpea mixture along with ¼ cup of water. Reduce the heat to low-medium, cover the pan and let it cook for 15 minutes until the chickpeas are tender.Garnish with cilantro, onion, and green chili pepper before serving.It can be served hot, warm, or even cold.
