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Chickpeas In Spicy Sorghum Sauce Indian Recipe
Ingredients
- recipe for : Savji Chickpeas
- 1 tablespoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon caraway seeds or cumin seeds
- 1 teaspoon poppy seeds
- 3 bay leaves
- 4 dry red chiles or 1/2 teaspoon red pepper flakes
- 2 cloves
- 1 teaspoon Garam Masala
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 2 tablespoons sorghum flour
- 2 tablespoons coconut flour (or dried shredded coconut)
- 2 teaspoons safflower or other neutral oil, divided
- 3/4 cup finely chopped red or white onion
- 1 (1-inch) ginger, crushed
- 4 cloves garlic, crushed
- 3 cups water (2 cups for a dry dish)
- 2 (15-ounce) cans chickpeas, drained or 3 cups cooked
- 1/2 teaspoon salt, or to taste
- 2 tablespoons chopped cilantro, for garnish
- 1 teaspoon vegan butter or olive oil, for garnish
Method
- Heat a large skillet over medium-low heat
- Add the coriander seeds, fennel, caraway, poppy seeds, and bay leaves and roast until fragrant or until the coriander seeds start to change color, 2 to 3 minutes.
- Add the red chiles, cloves, garam masala, cardamom, cinnamon, paprika, and sorghum flour
- Mix well and roast for another 2 minutes or until the sorghum starts to change color
- Add the coconut flour, mix well and take off heat
- Cool the mixture slightly then transfer to a blender or spice grinder and blend to a coarse mixture
- Set aside
- Heat 1 teaspoon of the oil in a large skillet over medium heat
- Add the onion and cook until translucent, stirring occasionally, 6 to 7 minutes
- Add ginger and garlic and cook for 2 minutes
- Add the ground spices from step 2 and the remaining 1 teaspoon of oil
- Mix well and cook until fragrant, 1 minute
- Add water, chickpeas and salt
- Mix, cover and cook for 20 to 25 minutes
- Mash some of the chickpeas
- Taste and adjust salt and spice
- Garnish with cilantro and vegan butter
- Make this with tempeh: Add 8 ounces cubed tempeh (steamed or unsteamed) and 2 cups of water at Step 4
- Partially cover and cook for 25 to 30 minutes
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