Nutritional Wisdom with Carly Pollack

Pindi Chana (Spicy Chickpeas)

Whole Foods Market

2 cups dried chickpeas
1 black tea bag
2 inches fresh ginger, minced
2 medium onions, sliced
1 clove garlic, minced
2 small chilis, diced
3 medium tomatoes, diced
2 tsp coriander seeds, ground
1 1/2 tsp cumin
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 bunch cilantro, chopped
1 medium lemon, juiced
1 cup cooked quinoa

Soak chickpeas overnight. Drain cooking water. Cook the chickpeas at a medium simmer in water to cover with a black tea bag for about two to three hours, until tender. Drain. Sauté the ginger, onions and garlic in 3 tablespoons of water until tender. Add the chilies, tomatoes, coriander, cumin, chili powder and stir well. Cook until the tomatoes are tender. Add the chickpeas and cilantro, stir and cook on low heat for another five minutes. Add garam masala and lemon juice and stir. Garnish with cilantro and serve over quinoa.

2 Servings