Garbanzos Galore

It's suddenly cold and I've been caught in so many cloud-bursting downpours that the likelihood of my shoes drying in the next year is rather slim. So my mind turns to what could possibly salve the effects of wet-dog syndrome and brain survey says: Indian!

There is nothing quite like the warming spicy embers of a medley of turmeric, cumin, curry and ginger. Not to mention (although I am) all the excellent health benefits of turmeric since its main active ingredient is curcumin. Curcumin, for those who are curious, is known to be an antioxidant and better yet, a powerful anti-inflammatory agent, used historically to ease joint, muscle and pain associated with arthritis. Just the ticket for rainy day-induced creakiness.

The chickpea masala is a fragrant blend of classic Indian spices, with just a touch of heat to warm one's innards. I held back on the curry/chili powders as I didn't wish to flambé my guest's taste buds, however, I generally use about double what's listed below. The same holds true for the cauliflower dish.

I hadn't planned on putting chickpeas in the spicy cauliflower dish, but phones were ringing, door-bell buzzing, cats complaining, people chatting - and before I knew it, the garbanzos went into the wrong pot. But…I think it turned out better than planned.

I served both dishes with a dollop or two of Sophia's Greek yogurt, basmati rice and some plain Naan. There were no complaints!

Contrary to other posts, I let my guests bring the wine to compliment the meal (they knew the menu in advance). Check back in a few days to see what came in as the hands-down favorite: the Petit Syrah, French Fusion or Pinot Noir.

 Recipe: Chickpea Masala & Spicy Indian Cauliflower

Chickpea Masala

Ingredients:

• 2 cans chickpeas (also called garbanzo beans)
• ½-1 cup water
• 1 onion, diced
• 1.5- 2 tablespoons chopped garlic
• 3 tbsp olive oil
• 2 tablespoons lemon juice (fresh is preferable)
• 1 16-oz can diced (no salt added) tomatoes
• ¾ tablespoon curry powder
• ½ tablespoon coriander powder
• ½ tablespoon cumin
• ½ tablespoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• Note: It is easier to combine all the spices in one bowl
• 8 oz. baby spinach
• Salt and pepper to taste

Method:

Heat olive oil in a large pan, then sauté onions until they begin to soften. Add garlic and sauté an additional 3-5 minutes. Add the chickpeas and ½ cup of water, stir and lower heat. Add spices and tomatoes and simmer, covered, for 10-15 minutes. Add lemon juice and water as needed. Chickpeas should be soft, but not mushy. Finally, add spinach and cover—spinach will wilt after about 2 minutes. Mix, add salt and pepper and enjoy over basmati rice.

Spicy Cauliflower with Garbanzos

Ingredients:

•  3-4 tablespoons Canola or any low-flavor oil
• 1 tablespoon mustard seeds (black, yellow or combination)
• 1 onion, chopped
• ½ tablespoon cumin seeds
• ½ tablespoon minced ginger
• 1 ½ tablespoons chopped garlic
• 1 16-oz can garbanzo beans
• 2 teaspoons ground turmeric
• 2-3 teaspoons red chili powder (I also used 2 red dried chilis, crumbled)
• 1 cauliflower, cut into small florets
• ½ -1 cup of water
• Salt and pepper to taste
• Parsley for garnish

Method:

Heat oil in wok or large flat bottom pan, and add mustard seeds. Cook until they begin to pop and add onion and allow to sauté for about 5 minutes or until onion softens. Add cumin seeds, ginger, garlic to the onion mixture and stir. Add garbanzo beans and stir for a minute. Add turmeric and chili powder/whole chilies and stir. Add cauliflower and about ½ cup of water, reduce heat to simmer and cover. Cook until cauliflower and garbanzos are soft, but not mushy. Add water as needed, along with salt and pepper to taste.

Remove to bowl, add parsley if desired.