Chick Peas and Chard
Posted by fourclankitchen on October 4, 2010
Fried chick peas have taken off as a concept in the blogosphere. I am seeing some recipes out there where a little extra oil is used so that the chick peas are nearly fried and have that satisfying crunch that comes with frying. I have added chard to the dish and have combined Indian and Irani spices to get a quick weeknight meal.
1 can of chick peas (use the kind that have been cooked in salt- they taste better)
5 leaves of chard, leaves and stems chopped coarsely (substitute with spinach or kale if that is what you have on hand)
3 tbs. oil
½ tsp cumin seeds
¼ tsp turmeric powder
¼ tsp coriander powder (optional)
½-1 tsp sumac powder
lime/lemon juice to taste
Salt to taste
Heat 1 tbs. oil in a thin walled cast iron wok, until hot. Add cumin seeds and chopped pepper to the oil and allow to sputter and turn fragrant. . Add the chard, then add the turmeric, cumin and coriander powder . Rapidly stir fry at high heat: 5-7 min till the chard softens, but is still crunchy (think Chinese stirfry). Remove the contents of the wok to a large bowl and add the remaining oil to the wok. Let the oil smoke, then add the chick peas and stir fry at high heat about 5 min. Return the chard etc to the wok and quickly stir fry for 1-2 min more. Taste and adjust the salt. Add a squeeze of lemon and the sumac. Mix and serve with any flatbread (naan, tortilla etc) and maybe a raita (this website has a recipe).
Optional.: If you have time, you can add ½ onion, ¼ tsp ginger, grated and 2 cloves garlic to this dish before you add the chard. Saute for 5 min, then add chard. Omit if you are busy or feeling lazy (what I did).