Author Notes: I got this recipe from a good friend and every time I make it I am brought back to the times we shared together. This recipe is Indian in nature and makes me want to take a trip. —Fran McGinty
Serves: 6
Ingredients
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3 – 15
ounces canned chick pea’s
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2
Cardamom Pods
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1/4
cup Canola Oil
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1
Medium Onion, Peeled and minced
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6
Cloves garlic Peeled and Minced
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2 1/2
tablespoons Tomato Paste
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9
dried dates, pitted and chopped
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4
teaspoons ground cumin
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2
teaspoons Kosher salt
-
1
teaspoon ground Cayenne
-
1
teaspoon ground black pepper
-
2
star anice or 1/3 teaspoon ground
-
1/2
cup water
Directions
- 1. drain chick peas set aside.2. crack cardamom pods. Peel the shell to release the seeds and collect in a mortar and pestle, crush seeds.3. in medium pot set over medium-high heat. Heat oil until it begins to shimmer. add onion and saute for 8 to 10 minutes until soft and starting to brown. stir in the garlic saute a couple of seconds reduce heat to medium add tomato paste. Add cardamom and all remaining ingredients and saute for 1 or 2 minutes 4. Add the chick pea’s and 1/2 cup of water. Heat mixture stirring occasionally to blend flavors. serve warm. reheats well.