Cumin & Cayenne Chickpeas with Star Anise

By • March 4, 2011 • 2 Comments

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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

  • 3 - 15 ounces canned chick pea's
  • 2 Cardamom Pods
  • 1/4 cup Canola Oil
  • 1 Medium Onion, Peeled and minced
  • 6 Cloves garlic Peeled and Minced
  • 2 1/2 tablespoons Tomato Paste
  • 9 dried dates, pitted and chopped
  • 4 teaspoons ground cumin
  • 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
  1. 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.
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Tags: can be made ahead, flavorful

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almost 4 years ago Fran McGinty

I do hope you try this one and let me know how you like it.

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almost 4 years ago susan g

I am intrigued -- have to try this!