I’m posting this as an add-on to Alex’s Kushari recipe–it’s really good on top of kushari, but it’s also a great side dish in general. This is for a dry style chickpea with Indian spices. It is also dirt cheap!
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| Chana masala on top of kushari. |
1 can of chickpeas
3 Tbsp cooking oil
1 Tbsp black mustard seeds
2 tsp whole cumin seeds
2 tsp minced ginger
2 cloves garlic, minced OR 1/4 tsp hing powder
1 tsp ground turmeric
1 tsp ground black pepper
1/2 tsp red pepper flakes, to taste
Optional: chopped cilantro
I recommend doing this in a non-stick pan. Don’t allow the spices to burn, or they will taste bitter.
Start by draining the chickpeas so that they have time to dry on the outside. You can pat them dry further with paper towels.
Heat the oil until very hot. Add the black mustard and cumin seeds until they begin to pop, stirring occasionally. Add in the hot pepper flakes, ginger, and garlic (or hing) and allow them to sizzle, but take care not to burn. Add the turmeric and black pepper and stir. Add the chickpeas and cook, tossing frequently, so they are coated with the spice mixture and begin to get toasty on the edges.
It’s that simple! Toss with fresh cilantro if desired.
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