Chole (Curried Chickpeas) with Masala Masoor, Basmati Rice, and Wilted Spinach

After the successful Indian dinner last week, we wanted to make the Masala Masoor again and try our hand at the Chole (chickpea) dish that Trisha made. MLove had just come back into town after a short trip to Santa Fe for a conference, so Brit and I invited her over for dinner tonight, and she claimed she was excited for an authentic Indian meal (especially after only eating Mexican food the prior week). Brit made the Masala Masoor and her wonderful Basmati rice. I made the new dish for the evening, the curried chickpeas, and while it wasn't quite the same as Trisha's, it still tasted good.

(spinach not picture)

Chole
(Adapted, with Trisha's assistance, from a recipe by Sadhna A)

Olive oil
2 bay leaves
1 tsp cumin seeds
2 onions, chopped in a food processor
5 cloves garlic, chopped in a food processor
1.5 inch ginger, chopped in a food processor
1 jalapeno pepper, seeded and chopped in a food processor
2 tomatoes, diced
2 28 oz cans of chickpeas, drained and washed
1.5 cups water
1 tsp turmeric powder
1/2 tsp red chili powder
1 tsp garam masala
1 tbsp coriander powder
1.5 tsp chana masala (this was originally described as being optional, and was not used this time, but should definitely be used in the recipe)
1 tsp sugar
Salt

In a large skillet, heat the olive oil and then add in the bay leaves and cumin seeds. Let them splutter for a few seconds and then add in the onions. Fry for just 2-3 minutes and then add in the garlic, ginger, and jalapeno pepper.  Fry these ingredients as you enjoy the aroma and until everything is a golden brown. Add in the tomatoes and the next 4 spices. Mix everything well, cover, and then stir frequently until the tomatoes are pulpy and the oil comes to the top. When ready, add in the chickpeas, water, and sugar. This is also when the chana masala should be added. Cover with the lid ajar and simmer on medium heat until the desired consistency is reached. I let the sauce reduce significantly and carefully salted to taste.

Shakshouka (Poached eggs in tomato sauce with chickpeas and feta)

I can't remember how we found this recipe, but I've been wanting to do some sort of baked egg dish for a long time. This is a variation of a very popular dish in Israel that has its origin in Tunisia and/or Libya. Both Brit and I are a fan of anything involving runny eggs and this looked especially tasty with the chickpeas and feta cheese.

Shakshouka

(Originally posted on epicurious.com)

Serves 4

Medium onion, finely chopped

5 garlic cloves, finely chopped

2 jalapeños, seeded, finely chopped

15 oz can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp ground cumin

28 oz can whole, peeled tomatoes, crushed by hand and juices reserved

Salt and pepper

1 cup crumbled feta

8 large eggs

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

Pita bread, warmed

Preheat the oven to 425 F

Heat olive olive in a large, oven-proof skillet over medium-high heat. Cook the onion, garlic, and jalapeños until the onion is soft (approximately 8-10 minutes). Add in the chickpeas, paprika, and cumin and cook an additional 2 minutes.

Stir in the crushed tomatoes and juices and bring to a boil. Reduce to medium-low and simmer until the sauce has thickened, approximately 15 minutes. Season to taste with salt and pepper and then sprinkle the feta evenly over the sauce. Crack the eggs, one at a time, and place evenly across the dish. Bake the whole skillet in the oven until the whites are set, but the yolks are still runny. This should normally take 5-8 minutes, but took us up to 15 because we had other dishes in the oven at the same time.

Garnish with the parsley and cilantro and use the pita to mop up the sauce. NOMS! We also served this over some red potatoes that had been cubed, seasoned with salt, pepper, cumin, paprika, and olive oil and then baked in the oven until tender. We also served some green beans on the side.

Chickpeas and Charred Tomato Pasta

We whoopsied and waited too long to use the tomatoes we got from the farmer's market on Saturday - they ended up being gushy and moldy. TEAR! So we had to throw them out and improvise a little bit. We made the Chickpeas and Charred Tomato Pasta recipe again, but we were forced to make a few changes. 

Instead of a pint of cherry tomatoes, I charred a half of a regular tomato we had in the fridge. To supplement the flavor, we added 2 links of TJ's garlic chicken sausage and 1/2 of a diced onion to the charred tomato. Satisfied that the dish had been saved, we reverted back to the recipe and followed all the subsequent instructions.

As a topping, we steamed some broccoli and sprinkled it with salt and pepper. We also topped it with parmesan this time - I think it was a good, but not necessary, addition to the dish.

Chickpeas and Charred Tomatoes Pasta

This is a dish we have made a few times before and have even cooked for our friends Jeremy and Kendra in the recent past. It's super easy and delicious, so we're always willing to make it again.

Chickpeas and Charred Tomatoes Pasta

(adapted from a February 2011 Bon Appetit Magazine recipe)

Serves 4

1 package penne pasta

1 cup roasted garlic hummus (we doubled the amount of hummus and didn't use plain hummus)

2 tbsp olive oil

Pint of cherry tomatoes

1 can of chickpeas, drained and rinsed

5-6 garlic cloves, minced

2 tsp smoked paprika

1/2 cup halved and pitted kalamata olives

1/2 cup chopped cilantro

Cook pasta in a large pot of salted boiling water until al dente. Before draining the water, reserve 1/2 cup of the cooking liquid and whisk the hummus into the liquid.

Meanwhile, add the cherry tomatoes to the heated oil over high heat. Sprinkle with salt and pepper and cook about 10 minutes until blackened in some areas. Add the chickpeas, garlic, and smoked paprika, crushing some of the tomatoes to release their liquids. Mix in the pasta, hummus mixture and then the olives and cilantro. Season with salt and pepper and serve.