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Credit: Ris Lacoste, Chef/Owner, RIS, Washington, D.C.
The National Culinary Review, April 2012
3 cups raw chickpeas
1 T. baking soda
2 cups finely diced onion
1 t. curry powder
1 t. turmeric
1 cheesecloth sachet of coriander seed/thyme/bay leaf
Method: Soak chickpeas overnight sprinkled with baking soda and covered with water. Drain and rinse when ready to cook. In heavy-bottomed pot, add oil. Add onion; cook over medium heat until soft but not browned. Add curry powder and turmeric; toast with onion until aromatics are released, about 1 minute. Add cheesecloth sachet; cover chickpeas with water. Bring to a boil; reduce heat and simmer until chickpeas are tender, about 45 minutes. Skim top film occasionally. Adjust seasoning, if needed.
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