Chickpeas cooked in tea 紅茶ひよこ豆

japanese cake

This is another one of my wife Indian-style cooking but we served this as a drinking snack and it worked very well. Of course, this can be a side dish (vegetarian) for dinner. Again this is from “Quick and Easy Indian cooking”.


Chickpeas, canned x2, 19oz cans, drained

Vegetable oil, 1/4 cup

Cumin seeds, 1 tsp

Onion, x1 medium, finely chopped

Garlic, 2 cloves, finely chopped

Whole plum tomatoes, canned, x1 16oz, drained and coarsely chopped

2 Tsp grated ginger

1/14 cups prepared black tea (earl grey)

Jalapeno pepper, 2 medium size, seeded and de-veined, cut into thin slices

1tsp salt

2 tsp. ground cumin seeds

1 tsp garam marsala

4 tbs. cilantro chopped

1 tsp. fresh lemon juice

Following the instructions I drained and rinsed the chickpeas. I put oil in a frying pan and added the cumin seeds and let them bloom for a few seconds. Then I added the onion and cooked until the edges turned brown. I added the garlic and tomatoes and cooked until they became a bit carmelized. Next came the chickpeas and the remaining ingredients. I simmered for about 10 minutes.

I initially made this dish because I was curious about how the tea and chickpea combination would taste. As it turns out the tea is simply to color the chickpeas and didn’t seem to add any particular flavor. Since I removed the veins and seeds from the pepper, this was not too hot but if you like it hot, do not remove the veins and seeds. For us this has a nice slow heat which is perfect. 

This was a very good savory dish that just got better with time as all the flavors melded together. It almost had the feel of a comfort food. This will go with any drink.

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