Monday, 27 June 2011

Moosewood Mondays: Indian Chickpea Spread

This spread makes a lovely veggie filling for wraps, just pair it with some crunchy greens or julienned summer veggies and serve some raita or Indian pickles on the side.

Or, thin it out a bit to serve as a tasty dip for pita wedges or fresh veggies.

We are going with tortillas for this filling, sort of an Indian bean burrito. Hooray for global cuisine! 

Indian Chickpea Spread
from Moosewood Restaurant Low-Fat Favorites

    1/2 cup minced onions
    1 teaspoon canola or other vegetable oil
    2 garlic cloves, minced or pressed
    1 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon garam masala
    1/8 to 1/4 teaspoon cayenne
    1 cup diced tomatoes
    1 1/2 cups cooked chickpeas (16 ounce can)
    2 teaspoons fresh lime juice
    1 Tablespoon chopped fresh cilantro
    salt and pepper to taste

In a heavy or nonstick skillet, saute the onions in the oil on low heat for about 5 minutes, until softened. Add the garlic, coriander, cumin, garam masala, and cayenne and saute for another minute, stirring constantly to prevent sticking.

Stir in the tomatoes, cover, and gently simmer for about 5 minutes.

Meanwhile, drain the chickpeas, reserving the liquid (or water) to make a smooth puree.

Stir the puree into the simmering tomato mixture, add the lime juice and cilantro, and cook on low heat for about 5 minutes. Add salt to taste. Serve hot or cold.