Chickpeas in Star Anise and Date Masala
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 315-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked)
- 2black cardamom pods
- ⅓cup neutral cooking oil, like canola
- 1medium-large Spanish onion, peeled and chopped
- 6cloves garlic, peeled and minced
- 2½tablespoons tomato paste
- 9dried dates, pitted and chopped
- 4teaspoons ground cumin
- 2teaspoons kosher salt
- 1teaspoon ground cayenne, or to taste
- 1teaspoon freshly ground black pepper, or to taste
- 2whole star anise, or ⅓ teaspoon ground
Nutritional analysis per serving (6 servings)
1038 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 167 grams carbohydrates; 29 grams dietary fiber; 48 grams sugars; 45 grams protein; 684 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Drain the chickpeas and set aside in a nonreactive bowl.
- Step 2
With a knife, lightly crack the cardamom pods. Peel the shell to release the seeds and collect them in a small bowl. Discard the shells. With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you don’t mind biting into them) and set aside.
- Step 3
In a medium pot set over medium-high heat, heat the oil until it begins to shimmer. Add the onions and sauté for 8 to 10 minutes, until they have softened and started to brown. Stir in the garlic and sauté for a minute or so, until it, too, has softened. Reduce heat to medium and stir in the tomato paste. Add the cardamom and all remaining ingredients and sauté for 2 or 3 minutes.
- Step 4
Add the chickpeas and ½ cup or more of water, enough to make them less than dry. Heat the mixture, stirring occasionally to incorporate the flavors, and keep warm until serving.
Private Notes
Comments
This is one of the most amazing dishes I have ever cooked, and so consistent. One critique--the nutritional info has to be way off. Maybe 1000 calories are in all six servings combined?....
The nutrition analyzer Edamam sometimes has trouble with the NYT times recipes. I checked this one, and it looks like it's really about 427 calories per serving (6 servings total).
Chickpeas don't agree with me unfortunately so I always substitute lentils. This dish is fantastic with lentils! I used red and yellow mixed because that what I had.
I came across this recipe as a “More from Canadian Recipes” suggestion at the end of Nova Scotia Fish Cakes (also excellent). It is absolutely delicious and comes together quickly. When I watch chefs do a vegan dish, it sometimes seems so complicated, but this is simplicity itself that can be done when you are feeling tired and hungry.
So... I had a handful of leftover orechiette and while I was pondering what to eat this with I thought I'd just throw them in the pot. That's a keeper for me. Full complete one-pot dish.
Add spinach!