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| Indian Chickpeas in Tea |
"A vegetarian Indian dish with a little kick! Easy and very flavorful, it's my favorite way to cook chickpeas! Serve over basmati rice."
Ingredients :
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
- 1 tablespoon minced fresh ginger root
- 3 (15 ounce) cans chickpeas, rinsed and drained
- 1 1/4 cups brewed black tea
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 2 tablespoons chopped fresh parsley, or to taste (optional)
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
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- Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Stir tomatoes with green chile peppers into the onion mixture; cook until the tomatoes darken in color, about 8 minutes; add ginger and cook until ginger is fragrant, about 2 minutes more.
- Stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture; bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. Garnish with parsley.
Notes :
- For a more robust flavor, omit the ground coriander and instead use 2 tablespoons chopped cilantro.
- If you are sensitive to spicy things, get the 'mild' version of the RO*TEL® tomatoes.
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