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Recipe Category: Indian
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Ingredients
Makes 4 servings
- 1 tablespoon canola or grapeseed oil
- 2 garlic cloves, chopped
- 1 serrano or other hot green chile, minced
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 (14.5-ounce) can crushed tomatoes
- 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth or water
- 1/2 teaspoon salt
- freshly ground black pepper
- 3 cups crispy chickpea noodles, plus more for garnish
- 1/4 cup chopped fresh cilantro, for garnish
Method
- In a large skillet, heat the oil over medium heat
- Add the garlic, chile and ginger and cook, stirring until fragrant, about 1 minute
- Stir in coriander, cumin and turmeric
- Add the tomatoes, chickpeas and broth
- Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally
- Season with salt and pepper to taste
- Add the noodles, gently stirring to mix them in
- Cook just long enough to heat the noodles and barely soften them, about 1 minute
- Transfer to a large serving bowl, sprinkle with noodles and cilantro and serve immediately
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