MAIN DISH

CHICKPEAS IN

COCONUT SAUCE

Start to finish: 25 minutes.

• 5 teaspoons sesame oil or canola oil

• 2 tablespoons yellow split peas, picked over for stones

• 1 teaspoon coriander seeds

• 2 to 4 dried Thai or cayenne chilies, stems removed

• 1 teaspoon tamarind paste or concentrate

• 1 teaspoon black or yellow mustard seeds

• 3 cups canned or cooked chickpeas, drained

• 2 teaspoons coarse kosher salt or sea salt

• 1/4 teaspoon turmeric

• ½ cup shredded dried unsweetened coconut, reconstituted

• 2 tablespoons finely chopped fresh cilantro

In a medium saucepan over medium-high, heat the oil. Add the split peas, coriander seeds and chilies. Cook, stirring constantly, until the split peas and coriander seeds are reddish brown and the chilies have blackened slightly, about 1 to 2 minutes.

Remove pan from the heat. Using a slotted spoon, skim off the spices and transfer them to a plate to cool for about 5 minutes. Do not discard the oil.

Once the spices are cool, put them in a spice grinder and grind until the texture resembles that of finely ground pepper.

In a medium bowl, combine 2 cups water and tamarind paste. Whisk to dissolve the tamarind.

Return the saucepan to medium-high heat. When the oil is warmed, add the mustard seeds. Cover the pan and cook until the seeds have stopped popping (similar to popcorn), about 30 seconds.

Stir in the chickpeas, salt and turmeric. Stir to coat the chickpeas evenly with the spices. Pour in the tamarind water and bring to a boil. Lower the heat to medium and cook, uncovered, stirring occasionally, until the chickpeas absorb the flavors, 8 to 10 minutes,

Stir in the ground spices, coconut and cilantro. Makes 8 servings.

Source: Adapted from Raghavan Iyer's 660 Curries, Workman, 2008).

Per serving: 170 calories (63 calories from fat), 7 g fat (3 g saturated, 0 trans fats), 0 cholesterol, 20 g carbohydrate, 6 g protein, 5 g fiber, 907 mg sodium.

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