Chickpeas in Star Anise and Date Masala

Name: Chickpeas in Star Anise and Date Masala
Total time: 30 min
Yield: Serves 6
Cuisine: indian
Ingredients: 3 15-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked); 2 black cardamom pods; 1/3 cup neutral cooking oil, like canola; 1 medium-large Spanish onion, peeled and chopped; 6 cloves garlic, peeled and minced; 2 1/2 tablespoons tomato paste; 9 dried dates, pitted and chopped; 4 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon ground cayenne, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 2 whole star anise, or 1/3 teaspoon ground

Recipe from Vij’s Restaurant

Adapted by Sam Sifton

Chickpeas in Star Anise and Date Masala — Photograph by Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Meghan Guthrie.

Total Time: 30 minutes
Rating: 5(213)
Comments: Read comments

This recipe, adapted from Meeru Dhalwala of Vij’s Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about vegetarian meals for meat-lovers. The dish, he writes, is a “simple chickpea curry that Dhalwala cooks with star anise and chopped dates, which combine into an autumnal darkness that lingers on the tongue.” Coming together quickly, it’s a great choice for a weeknight meal or a lazy winter weekend. —Sam Sifton

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Ingredients

Yield:Serves 6

315-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked)
2black cardamom pods
⅓cup neutral cooking oil, like canola
1medium-large Spanish onion, peeled and chopped
6cloves garlic, peeled and minced
2½tablespoons tomato paste
9dried dates, pitted and chopped
4teaspoons ground cumin
2teaspoons kosher salt
1teaspoon ground cayenne, or to taste
1teaspoon freshly ground black pepper, or to taste
2whole star anise, or ⅓ teaspoon ground

Ingredient Substitution Guide

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Preparation

Step 1
Drain the chickpeas and set aside in a nonreactive bowl.
Step 2
With a knife, lightly crack the cardamom pods. Peel the shell to release the seeds and collect them in a small bowl. Discard the shells. With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you don’t mind biting into them) and set aside.
Step 3
In a medium pot set over medium-high heat, heat the oil until it begins to shimmer. Add the onions and sauté for 8 to 10 minutes, until they have softened and started to brown. Stir in the garlic and sauté for a minute or so, until it, too, has softened. Reduce heat to medium and stir in the tomato paste. Add the cardamom and all remaining ingredients and sauté for 2 or 3 minutes.
Step 4
Add the chickpeas and ½ cup or more of water, enough to make them less than dry. Heat the mixture, stirring occasionally to incorporate the flavors, and keep warm until serving.

Ratings

5 out of 5

213 user ratings

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Comments

natalie7 years ago

This is one of the most amazing dishes I have ever cooked, and so consistent. One critique--the nutritional info has to be way off. Maybe 1000 calories are in all six servings combined?....

Dal7 years ago

The nutrition analyzer Edamam sometimes has trouble with the NYT times recipes. I checked this one, and it looks like it's really about 427 calories per serving (6 servings total).

Jane7 years ago

This recipe is beyond delicious. It tastes deceivingly complex even though it truly takes just about a half hour to make. I love serving this with rice, a dollop of plain yogurt, and some cilantro and fresh pepper. I've tried this recipe with mission figs as well, which adds a particular sweet counterbalance to all of the savory goodness that the other ingredients supply.

Patricia Woodhatch3 weeks ago

I came across this recipe as a “More from Canadian Recipes” suggestion at the end of Nova Scotia Fish Cakes (also excellent). It is absolutely delicious and comes together quickly. When I watch chefs do a vegan dish, it sometimes seems so complicated, but this is simplicity itself that can be done when you are feeling tired and hungry.

Ingrid6 months ago

So... I had a handful of leftover orechiette and while I was pondering what to eat this with I thought I'd just throw them in the pot. That's a keeper for me. Full complete one-pot dish.

do9 months ago

Add spinach!

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