Spicy chickpeas (V)
Having just tasted this, with a fairly rough blend, it tastes somewhat like spicy roasted peanuts. Yum!
- 120 g (4.5 oz) dried chick peas (60 g per person)
- 2 teaspoons caraway seeds, bruised in a pestle and mortar
- 2 teaspoons black cumin seeds, bruised in a pestle and mortar
- 1 onion, chopped
- 4 tablespoons olive oil
- Soak the chickpeas in cold water for at least 24 hours, rinsing now and then
- Drain the soaked chickpeas
- Add to a large pas of unsalted boiling water. Add any salt after the cooking process otherwise the chickpeas (or any pulses) will harden.
- Boil for about an hour. Test a few to check they are done. The longer they soak for, the less cooking time they will need).
- Drain and allow to cool. Reserve a little liquid in case you need to 'soften' the mixture.
- Heat the oil in a wok and fry the spices until they pop.
- Add the chopped onions and fry for 6 minutes.
- Add the cooked chickpeas stir and remove from the heat.
- Add the contents to a food processor and blitz to your desired consistency.
- Add salt to taste. Add a little of the cooking water if the mixture is too dry.
Sustitute just about any spices to this so it suits your taste.
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