Spanish Style Chickpeas

About Spanish Style Chickpeas

Ingredients

• Chickpeas (kabuli chane), boiled 2 cups + 2 tbsps
• Olive oil / vegetable oil 4 tbsps
• Garlic cloves, finely chopped 4
• Bread slices 2
• Cooking liquour as required
• Salt to taste
• Cumin seeds 1 tsp
• Red chilli flakes 1 tsp
• Spinach, finely chopped 1 cup

How to Make Spanish Style Chickpeas (Stepwise Photos)

Method

1. To make picada, heat 2 tbsps oil in a non-stick pan, add half the garlic and 2 tbsps boiled chickpea and saute. Break bread into small pieces and add with 2 tbsps cooking liquour and mix.
2. Cook on high heat for 2-3 minutes. Add salt, mix and set aside to cool.
3. Put this mixture into a mixer jar and grind. Add 2 tbsps cooking liquour, mix and transfer into a bowl.
4. Heat 2 tbsps oil in another non-stick pan, add remaining garlic, cumin seeds, chilli flakes. Add 2 cups chickpeas and mix. Add picada and 1 cup cooking liquour and mix gently so that the chickpeas do not break. Cook on high heat for 5 minutes.
5. Add spinach and salt and mix till the mixture thickens.
6. Serve with bread or chapatti.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps