Spicy Stir-Fried Chickpeas (Chana Vazhathiyathu)

Ingredients

• Chickpeas (garbanzo beans) - 1 cup
• Onion - 1 whole
• Shallots - 8 whole
• Garlic - 3 clove
• Turmeric powder - 1 tsp
• Kashmiri red chili powder - 1 tbsp
• Coriander powder - 2 tsp
• Fennel seeds (perumjeerakam) - 1/4 tsp
• Cinnamon stick - 1 whole
• Cloves - 2 whole
• Cardamom pod - 1 whole
• Mustard seeds - 1/2 tsp
• Curry leaves - 2 whole
• Salt, to taste
• Oil, for frying
• Water, as needed

Instructions

1. 1Prepare the aromatics: chop the onion, peel and chop the shallots, and chop the garlic so they are ready to use.
2. 2Make the spice paste by grinding turmeric, Kashmiri red chili powder, coriander powder, fennel seeds, cinnamon, cloves and the cardamom pod with a little water until you have a fine paste.
3. 3Combine the spice paste with the chickpeas and let them sit to marinate briefly so the flavors begin to meld.
4. 4Place the marinated chickpeas in a pot with the chopped shallots, chopped garlic and enough water to cover, bring to a boil, then simmer and cook till dry so that no water should remain and the chickpeas are tender.
5. 5Heat oil in a frying pan, add the mustard seeds and let them splutter, then add the chopped onion and fry until the onion is light brown and slightly caramelized.
6. 6Add the cooked chickpeas and the curry leaves to the pan, toss everything together and stir-fry until the chickpeas are well coated with the spices and heated through.
7. 7Serve the stir-fried chickpeas as a side with rice or flatbreads. Optional: finish with a squeeze of lemon or a sprinkle of chopped cilantro for brightness.