Chickpeas in Spicy Sorghum Sauce Indian Recipe

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

1. Heat a large skillet over medium-low heat
2. 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.
3. Add the red chiles, cloves, garam masala, cardamom, cinnamon, paprika, and sorghum flour
4. Mix well and roast for another 2 minutes or until the sorghum starts to change color
5. Add the coconut flour, mix well and take off heat
6. Cool the mixture slightly then transfer to a blender or spice grinder and blend to a coarse mixture
7. Set aside
8. Heat 1 teaspoon of the oil in a large skillet over medium heat
9. Add the onion and cook until translucent, stirring occasionally, 6 to 7 minutes
10. Add ginger and garlic and cook for 2 minutes
11. Add the ground spices from step 2 and the remaining 1 teaspoon of oil
12. Mix well and cook until fragrant, 1 minute
13. Add water, chickpeas and salt
14. Mix, cover and cook for 20 to 25 minutes
15. Mash some of the chickpeas
16. Taste and adjust salt and spice
17. Garnish with cilantro and vegan butter
18. Make this with tempeh: Add 8 ounces cubed tempeh (steamed or unsteamed) and 2 cups of water at Step 4
19. Partially cover and cook for 25 to 30 minutes

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