Chickpeas, North Indian Style
About 2 hours, mostly unattended
This recipe was originally developed with red beans—and included tomatoes—but I’ve adjusted it now so the ingredients are pretty close to a dish I recently made (and loved). This stew also freezes well, but if you don’t want the leftovers or aren’t feeding a crowd, cut the recipe in half.
1 pound dried chickpeas, rinsed and picked over
2 pounds mixed vegetables, like greens, carrots, parsnips, potatoes, winter squash, trimmed and cut into large chunks
3 tablespoons peanut oil
2 chopped onions
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon cayenne (or to taste)
1. Cook the chickpeas in water to cover by 3 inches in a large pot with a large pinch of salt until they are just about tender; this will take 1 to 2 hours, depending on their freshness.
2. Add the vegetables to the pot with some more water if necessary, sprinkle with salt, and adjust the heat so the stew gently bubbles. Cover and cook while you prepare the seasonings.
3. Put the oil in large skillet over medium heat. When it’s hot, add the onions; cook, stirring occasionally until soft, 5 to 10 minutes. Add the spices and cook, stirring constantly until fragrant, a minute or 2. Add the seasoned onions to the beans. Return the liquid to a gentle bubble and cook, stirring once in a while, until the flavors meld and the chickpeas and vegetables are fully tender, another 10 minutes or so. Add some pepper, taste and adjust the seasoning, and serve right away or refrigerate overnight and reheat.