Chickpeas, North Indian-Style

Name: Chickpeas, North Indian-Style
Total time: PT-496087H45M50S
Ingredients: 1 pound dried chickpeas, rinsed and picked over; Salt; 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); Pinch fenugreek; Pepper

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 8 servings 1x

Time about 2 hours, mostly unattended

Units Scale

Ingredients

1 pound dried chickpeas, rinsed and picked over
Salt
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)
Pinch fenugreek
Pepper

Instructions

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.
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.
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.

— Recipe adapted from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition