Curried Chickpeas with Fresh Ginger and Cilantro

Name: Curried Chickpeas with Fresh Ginger and Cilantro
Yield: Serves 6 to 8
Ingredients: 2 cups dried chickpeas; 6 cups water; 1 red onion, finely chopped; 1/4 cup sesame or vegetable oil; 1 tablespoon cumin seeds; 1/4 teaspoon black peppercorns; 4 whole cloves; 4 green cardamom pods; 1 1/2 teaspoons pure chile powder; 1 1/2-inch piece fresh ginger, peeled and minced; 1/2 teaspoon ground turmeric; 1 teaspoon garam masala; 1/2 teaspoon cayenne (optional); Salt to taste; Juice of 1 lemon; Yogurt, for serving (optional); 3 fresh serrano chiles, seeded, deveined, and cut into julienne, for garnish; A few fresh cilantro leaves, for garnish

By Lynn Alley

March 3, 2011

As anyone familiar with Indian food knows, chickpeas are one of the most common types of legumes found on Indian tables. In this popular recipe, the spices and fresh ingredients are added at the very end of the cooking time to preserve optimum flavor and freshness. Regulate the heat by the amount of cayenne you use.

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