Indian Cabbage with Crispy Chick Peas

Category	Indian
Classification	Vegetable
Added By	phyllis.watson@gmail.com
Added On	Thu Jan 26 18:19:48 UTC 2012
Prep Time	depends on whether you use canned or dried peas
Yield	depends on size of cabbage you use
Source	Steamykitchen.com
Comment	Introduced by Dave Watson

Ingredients

handful canned chickpeas or dried chickpeas
hot water to immerse and cover an inch above surface
salt to taste
garam masala a sprinkle (optional)
4 tablespoons oil
1 onion, peeled and quartered
2 fresh, green chilis peeled and roughly chopped
2 inch section fresh ginger peeled and roughly chopped
4 cloves garlic
1/2 head small//medium cabbage, halved, sliced
1/4 teaspoon turneric powder
6 tablespoons water
salt to taste - 1/4-1/2 teaspoon
1 tablespoon chopped cilantro

Directions

Directions:

1. If using canned chickpeas, drain, rinse well and rub with paper towels to remove some of the skin. If using dried chickpeas: pour hot water over chickpeas and let soak over night. Press each chickpea between thumb and index finger to take skin off and dry on paper towel.

2. In a large pot, saute pan or a wok (something with high sides as you will be tossing the chickpeas), heat up oil on medium-low, toss in chickpeas and fry for couple minutes while mixing. It will sizzle and achieve a slight golden sheen. Taste one, it will be crunchy from outside and soft inside. With a slotted spatula take out of pot/wok and drain on towel paper lined plate, sprinkle with salt and garam masala if you wish and set aside. Reserve the oil and the pot for the next step in recipe.

3. Put the onion in a food processor and pulse until consistency is of finely grated onion. Add to same oil we fried the chickpeas in, turn the heat to medium-low and let cook until translucent to slightly golden, about 3 minutes.

4. Back to the food processor (no need to clean) - add the chillies, garlic and ginger. Pulse for a few seconds, scrape with a rubber spatula from the edges and pulse again for a finer chop. Add this mixture to onion in the pot and saute for an additional 3 minutes until very fragrant.

5. Add the cabbage, turmeric, salt and six tablespoons of water and toss cabbage in the pot until slightly wilted.

6. Plate cabbage and sprinkle with fried chickpeas. Garnish with a touch of cilantro if desired. I show it with samosas in the picture which I will feature in the future. Can be served with naan or any other Indian bread and chutneys.

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