Spicy “Indian” Chickpeas
The closest I’ll ever get to India is Priti, Joan’s college roommate, whose parents are from Gujerat. But Indian food, now. That’s another story entirely. I first fell in love with these chickpeas at a Diwali celebration at the University of Idaho, and tracked down a version on the internets that was really close. Over time they’ve migrated to something not very authentic, but irresistable. A great dish for fall supper, with steamed basmati rice, a green salad, and maybe some Polly Cake for dessert.
Spicy Indian Chickpeas
2 tablespoons vegetable oil
1 large onion, cut in half and sliced into thin shreds
4 large cloves of garlic, minced
1 tablespoon Vindaloo (still with the birthday present!) or curry powder of your choice
1/4 cup ketchup
2 cans of chickpeas (15.5 ounces each), drained, reserving 1/4 cup liquid
Juice of 1/2 lemon
1 teaspoon salt
Fresh ground black pepper
2 tablespoons butter
Heat oil in a large saucepan. Fry onions until slightly browned. Reduce heat to low, add the garlic, curry, and ketchup, and saute for about 2 minutes. Add chick peas, reserved liquid, lemon juice, salt, pepper, and butter. Simmer for 10-15 minutes. Serve over rice.
Makes a nice change from baked beans at a picnic; excellent potluck fare; fast and good after a long day at work.