Pindi Chana
1 cup dry chickpeas, rinsed
2 bags black tea
oil, as needed
1 onion, chopped
1 (2") piece ginger, chopped
2 cloves garlic, chopped
1 green chili, chopped
3 tomatoes, chopped
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon cinnamon
salt, to taste
1. Cover chickpeas with water and add the tea bags. Soak for at least 6 hours; I left mine overnight. Drain the chickpeas and add to a large pot.
2. Cover with water, cover and cook until tender, about 25 minutes. Reserve 1 cup of the cooking liquid and drain off the rest.
3. Heat some oil in the pot over medium heat. Add the onions and sauté until golden. Add the ginger, garlic, and chili; sauté 1-2 minutes.
4. Add the tomatoes, reserved liquid, and all the remaining spices. Simmer uncovered until the majority of the liquid is absorbed.
Source of recipe: This is my version of a recipe I got from http://www.indianfoodforever.com/ and posted it on my blog http://samsvegan.blogspot.com/2011/10/pindi-chana.html.
SO HOW'D IT GO?
I was wondering what do the tea bags do for the chickpeas? does it flavor them? make them cook softer? Just curious. The recipe looks great!
It gives them flavor. I said it was an earthy flavor, my friend argued and said a sweet flavor. Either way, it makes the chickpeas more interesting and delicious.
I was wondering what do the tea bags do for the chickpeas? does it flavor them? make them cook softer? Just curious. The recipe looks great!