CHICKPEAS IN STAR ANISE & DATE MASALA

By BobD

Ingredients

• 3 15-ounce cans chickpeas (or 1½ cups dried chickpeas, soaked overnight and cooked)
• 2 black cardamom pods
• 1 ⁄3cup neutral cooking oil, like canola
• 1 medium-large Spanish onion, peeled and chopped
• 6 cloves garlic, peeled and minced
• 2 ½ 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.

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Drain the chickpeas and set aside in a nonreactive bowl.

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.

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.

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.