Name: Slow-Cooked Chickpeas with Browned Onions in an Onion Sauce
Cook time: 720 min
Total time: 720 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dried chickpeas; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 6 green or white cardamom pods; 4 dried red Thai or cayenne chiles (stems removed); 2 cinnamon sticks (3 inches long); 2 red onions (1 cut in half lengthwise and thinly sliced, 1 coarsely chopped); 2 teaspoons Sambhar masala; 1 teaspoon black salt; 1 teaspoon coarse kosher or sea salt; 14.5 ounces diced tomatoes (1 can, with juices); 1 teaspoon tamarind paste or concentrate; 2 fresh green Thai, cayenne, or serrano chiles (stems removed); 0.5 cup fresh cilantro leaves and tender stems (finely chopped); 0.5 cup fresh coconut (shredded; or ¼ cup shredded dried unsweetened coconut); 12 fresh curry leaves (medium-size to large)

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Slow-Cooked Chickpeas with Browned Onions in an Onion Sauce — Formulation & Method | CuliNect