Wednesday, June 24, 2009

Get Your Fiber


Serves 8 to 10


2 1/2 tablespoons canola oil
1 1/2 tablespoons black mustard seeds
2 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon paprika
Dash of turmeric powder
1 teaspoon black peppercorns
1/2 teaspoon cayenne
1 cup tomato, roughly chopped
2 tablespoons tomato paste
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cans chickpeas (15 oz), drained
1 cup water
1 teaspoon salt


Heat 1/2 tablespoon of canola oil in a small pot on low heat. Add the mustard seeds and cover. When they begin to pop, remove from heat.

Grind the coriander seeds, cumin seeds, paprika, turmeric, peppercorns, and cayenne together in a coffee grinder.

Heat 2 tablespoons of canola oil in a saute pan on medium heat. Add the ground spices and cook for 2 minutes. Stir in the tomato and tomato paste. Cook for 5 minutes, stirring constantly.

Add the onion, ginger, and garlic. Cook until the onion becomes tender. Stir in the mustard seeds.Stir in the chickpeas, water, and salt. Cover and cook for 10 to 15 minutes.

Advance purchase required!
Book your Chicago Food Tour today!
buy tickets at zerve
or call Zerve at (800) 979-3370


  1. It sounds as if the spices and tomato make sort of a harissa sauce. Is that right? If you were pressed for time, you might just be able to substitute harissa?

  2. What about the black mustard seeds? When do you add them to the dish?

    The dish is delicious.

    Michael Copeland

  3. Thanks, Michael. Add the mustard seeds after you saute the onions.

  4. I have this three times now. I love the tomato paste in it.


Share your thoughts!