Curried Chickpeas on a Bed of Greens

How To Cook Vegetarian: Legumes was attended by a large group of interactive women. Sharing ideas amongst ourselves is a great way of becoming inspired.


asofoetida--use a pinch as a flavor enhancer

Kiran shared a suggestion for a flavor enhancer, asafoetida. This spice is popular in vegetarian dishes, especially those with beans or lentils, as it is known as a digestive aid.  When uncooked, it has a pungent odor. Add it to hot oil or ghee and it gives off an aroma of strong onions and garlic. It develops the flavors more deeply in the recipe. Add it cautiously! Begin with just a pinch.

The first recipe I prepared today was not in your handout.  Here’s the recipe as I prepared it. You can add a pinch of asafoetida powder with the other spices if desired.

Curried Chickpeas on a Bed of Greens

  • 1/2 cup onions, diced
  • 4 teaspoons olive oil
  • 1/2 teaspoon turmeric powder
  • 3/4 teaspoon cumin powder
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon cayenne pepper, more to taste
  • 2 (14- or 15-ounce) cans chickpeas, rinsed and drained
  • 2 Tablespoons fresh cilantro, chopped
  • 2 Tablespoons lemon juice, more to taste
  • salt and pepper
  • baby greens or other lettuce

In a saute pan, heat oil over medium heat.  Add onion and saute until the onion is deep golden and crispy, stirring frequently, about 6 to 8 minutes. Add the spices and cook; stir constantly, until lightly toasted, about 3 minutes. Add chickpeas, cilantro and lemon juice and continue to cook, about 5 minutes more. Remove from heat. Taste; add salt if desired beginning with 1/4 teaspoon. Cool. Transfer to container or serving dish, cover and refrigerate for 30 minutes or more to allow the flavors to meld. Taste; add salt, lemon juice and pepper as desired. Serve on a bed of baby greens. Makes 4 to 6 servings.


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