Chickpeas In Star Anise And Date Masala Recipes

CHICKPEAS IN STAR ANISE AND DATE MASALA

Chickpeas in Star Anise and Date Masala image

This recipe, adapted from Meeru Dhalwala of Vij's Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about vegetarian meals for meat-lovers. The dish, he writes, is a "simple chickpea curry that Dhalwala cooks with star anise and chopped dates, which combine into an autumnal darkness that lingers on the tongue." Coming together quickly, it's a great choice for a weeknight meal or a lazy winter weekend.

Provided by Sam Sifton

Categories dinner, easy, quick, one pot, main course

Time 30m

Yield Serves 6

Number Of Ingredients 12

Ingredients

3 15-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked)
2 black cardamom pods
1/3 cup neutral cooking oil, like canola
1 medium-large Spanish onion, peeled and chopped
6 cloves garlic, peeled and minced
2 1/2 tablespoons tomato paste
9 dried dates, pitted and chopped
4 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground cayenne, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 whole star anise, or 1/3 teaspoon ground

Steps:

Drain the chickpeas and set aside in a nonreactive bowl.
With a knife, lightly crack the cardamom pods. Peel the shell to release the seeds and collect them in a small bowl. Discard the shells. With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you don't mind biting into them) and set aside.
In a medium pot set over medium-high heat, heat the oil until it begins to shimmer. Add the onions and sauté for 8 to 10 minutes, until they have softened and started to brown. Stir in the garlic and sauté for a minute or so, until it, too, has softened. Reduce heat to medium and stir in the tomato paste. Add the cardamom and all remaining ingredients and sauté for 2 or 3 minutes.
Add the chickpeas and ½ cup or more of water, enough to make them less than dry. Heat the mixture, stirring occasionally to incorporate the flavors, and keep warm until serving.

Nutrition Facts : @context http, Calories 1038, UnsaturatedFat 20 grams, Carbohydrate 166 grams, Fat 26 grams, Fiber 29 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 684 milligrams, Sugar 48 grams, TransFat 0 grams

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Chole (Vegetarian Indian Chickpeas) image

A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.

Provided by Van Dana

Categories Side Dish Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 star anise pods, broken into pieces
1 (15 ounce) can chickpeas, drained and rinsed
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon chile powder
1 teaspoon garam masala
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground turmeric
1 whole clove, or more to taste

Steps:

Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g

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