I try to eat locally as much as possible, focusing mostly on foods that can potentially be grown where I live (currently the West Coast of Canada). I even have started some experiments with growing ginger. There are however some items I know I won't ever, conceivably, be able to grow here. But I rest on a part of human history that is age old, which is the spice trade. We've been moving tasty bits of vegetable matter around for a long, long time.
1 cup (328gr) dry chickpeas (3 cups cooked)
1 tsp salt
4 Tbsps. light vegetable oil
1/2 tsp black mustard seeds
1 tsp dried chilli flakes (or 4 dried chillies)
3 cloves
1/2 cinnamon stick
Optional : 1/8 teaspoon asafoetida (hing)
1 medium onion (6oz/170g), peeled and finely diced
3-4 pressed garlic
1" fine grated ginger
2 Roma tomatoes (6oz/170g), pureed (fresh preferred, canned ok)
Dash ground allspice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp generic curry powder
1/4 tsp cayenne (or less - it is very hot)
1/4 cup or more water, or vegetable or chicken broth
1/2 tsp garam masala
2-3 Tbsps. finely chopped cilantro (optional)
- Soak the chickpeas in plenty of water overnight. Bring fresh water to a boil, add drained chickpeas, simmer until soft.
- Heat oil in a wide sauté pan (pan should be at least 3″ deep) on med-high heat. Add mustard seeds, chillies, cloves, and cinnamon stick and Optional asafoetida. Fry for about 1 min or until fragrant.
- Turn down the heat and add onions to the pan and cook until onions soften and become translucent. Add garlic and ginger and cook for 1-2 mins.
- Add tomatoes to the pan, stir well, and then add allspice, coriander, cumin, turmeric, cayenne.
- Cook for 5 minutes, mixing well. Add garam masala and beans. Cover and simmer on low for 20 mins, stirring occasionally. Add liquid (water or broth) to get desired sauciness (should be a bit on the thick/dry side).
- Mash a quarter of the chickpeas and return to the pot and mix in to thicken what liquid there is.
- Turn off heat, garnish with cilantro, and serve over rice, or with flatbread, parathas, or naan.