Serves: 4
Total Calories: 518
1. Prepare the chaat masala. Place the pomegranate seeds, cumin, mango powder, garam masala, and cayenne pepper (or paprika) in a small skillet and roast, stirring and shaking the skillet, over medium heat until the spices are fragrant and dark brown (almost like the color of instant coffee), about 3 minutes. Transfer to a bowl. In a food processor or a blender, process together the ginger slices, garlic, and green chili peppers until minced.
2. Heat the oil (or ghee, if using) in a large nonstick skillet over medium-high heat and cook the ginger garlic mixture, stirring until golden, about 1 minute. Add the coriander, chaat masala, and black salt, then mix in the chickpeas and water and cook, stirring as needed until tender and almost dry, about 5 minutes. Add the roasted spices, reduce the heat to medium and cook another 5 minutes to lend the flavors. Transfer to a serving dish and keep warm.
3. Heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks and cook until golden, about 3 minutes. Add the cilantro and stir 1 minute, then add the scallions and tomato wedges. Stir about 1 minute and add to the chickpeas. Mix lightly, with parts of it visible as a garnish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Chickpeas with Pomegranate Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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