Slow Food: Chickpeas Extraordinaire

Tonight I cooked chickpeas with a homemade fresh tomato glaze. They tasted as superb as they looked. The secret is five hours long slow cooking with hardly any attention.

more chickpeqas close up:

The ingredients: large chickpeas that were soaked yesterday then drained and boiled in fresh water today until very soft, and then partially drained; boiled further with fresh rainbow chard from the garden and homemade tomato puree cooked very long and slow with shredded fresh turmeric and shredded fresh ginger.

After a couple hours more on the lowest heat I added a tempering of olive oil plus black mustard seedscuminseeds, a tiny shard of cassia and asafetida. When the spices were golden and aromatic I quickly sprinkled in little cayenne pepper, and a tiny sprinkle of ras-el-hanout (middle-eastern 20-spice mix). I cooked it some more, unattended.

Finally, I added some chopped fresh parsley from the garden, a teaspoon raw sugar, a good squirt of fresh lemon juice, a blob of butter, and a couple teaspoons Himalayan salt. All served with super hot, fluffy plain Thai rice.

Verdict: My son Nitai, who does not like chickpeas, ate with relish. The perfect balance of hot, sour, sweet, salty and spicy. Heaven!!

Posted by Kurma on 27/11/11; 4:10:11 PM

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