15 Minute Chickpeas

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Adapted from Raghavan Iyer's "Gujarati-Style Black and Yellow Chickpeas in a Spicy-Sweet Sauce" in 660 Curries


  • Canola Oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds; 1 tsp whole and 1 tsp ground
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp coriander seeds, ground
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground asafetida*
  • 1 can petite-diced tomatoes
  • 2 cans garbanzo beans
  • 1 can red kidney beans
  • 2 tbs finely chopped cilantro

Saute the mustard seeds in oil until they stop popping. Add the rest of the spices, the sugar, and the salt. Stir once or twice and then add the tomatoes. Simmer for about 2 minutes. Add the beans and cook until heated through. Sprinkle with the cilantro. Serve with rice.

*If you don't have asafetida you can probably start by chopping and sauteing an onion. However, I like this recipe because it has pretty much no chopping in it. You just throw things in a pan and it's done.