Pomegrenate flavored chickpeas with fresh cilantro leaves
A traditional roadside dish from Gujarat. This is traditionally served with fried or griddle breads. Pomegranate seeds not only enhance the flavor of spices but also add a special sweet-sourness of the dish. You can buy it in powder form from Indian grocery stores.
2 tablespoons vegetable oil
2 tablespoons dried pomegranate powder
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 medium tomatoes, finely chopped
3 tablespoons dried fenugreek leaves
1 cup water
2 (15 ounce) cans chickpeas, rinsed and drained
1 teaspoon garam masala
1/2 teaspoon salt
1 fresh, hot green chili pepper, such as Serrano, minced
Juice of 1 lemon
2 tablespoons finely chopped cilantro
Heat the oil in a large skillet over medium heat. Add dried pomegranate powder and sauté until very fragrant and very dark in color, about 3-5 minutes.
Turn heat to low and add the coriander, cumin, cayenne and turmeric and cook, stirring continuously for 2 minutes.
Add the chopped tomatoes and fenugreek leaves.
Cook the tomatoes until browned lightly and the chickpeas and a cup of water and stir.
Add the garam masala, salt, chili and lemon juice.
Increase the heat to medium and cook, covered and stirring occasionally, until all the flavors come together, about 10 minutes.
Remove ½ cup of chickpeas in a small bowl and finely mash them. Add them back to the chickpeas and cook again until the chickpea sauce becomes thick, about 2 to 3 minutes.
Serve hot with boiled basmati rice or roti, garnished with cilantro.