Bowl of Chickpeas and Onion Stew
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Chickpeas & Onions Stew


Tajikistan    
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
2 hrs
Yes		 This delicious stew is popular in Tajikistan, where meatless main dishes are more to be found than in most of Central Asia. This is a summer version, as tomatoes can not be found in Tajikistan during the winter months.




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1
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1/4
1/2
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1/3
2
1/2
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1-1/2
2
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t
t
t
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T
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Chickpeas (1)  
-- Vegies
Tomatoes
Onions
-- Seasonings
Saffron threads
Cumin Seed
Coriander Seed
Cinnamon
Chili Flake (2)
Salt
Sugar
--------
Oil
Vegetable Stock (3)
-- Serve with
Plain Yogurt
Simple Salad
Do Ahead   -   (IF using Dry Chickpeas)   -   (9 hrs - 5 minutes work)
  1. Soak CHICKPEAS 8 hours or overnight with 2-1/2 cups Water and 1 teaspoon of Salt.
  2. Drain and rinse Chickpeas. Place in a saucepan with water to cover, bring to a boil, strain and rinse again to remove foam. Return to saucepan, bring to a boil and simmer until Chickpeas are tender, but still intact, 1 to 1-1/4 hours.
Prep   -   (35 min - exclusive of making Vegetable Stock)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into about 1/2 inch chunks.
  2. Quarter ONIONS lengthwise and slice crosswise fairly thin.
  3. Soak SAFFRON in 1/4 cup of warm water.
  4. Grind together Cumin Seeds, Coriander Seeds and Cinnamon. Mix all with Chili Flake, Salt and Sugar.
Run   -   (50 min)
  1. In a suitable sauté pan (3 quart (see Note-4)) or similar coverable vessel, heat Oil. Fry Onions, stirring gently until light golden. A sprinkle of salt will help them brown evenly.
  2. Stir in Tomatoes and Seasoning Mix. Cook stirring now and then until they are well softened.
  3. Stir in Saffron and its soaking liquid. Stir in Stock and Chickpeas. Bring to a boil, cover and simmer for about 20 minutes, until Chickpeas are quite soft.
  4. Serve hot. Accompany with plenty of Plain Yogurt and a simple Salad.
NOTES:

  1. Chickpeas:

      Buy them from a source with high turnover to assure they are fresh. Old beans will not cook tender. This dish can also be made with about 2-1/2 cups Canned Chickpeas

  2. Chili Flake:

      I use Indian Khandela or Reshampatti flake, which are fairly hot, but 1/3 teaspoon makes this recipe very moderately sharp by Southern California standards. Korean flake is less hot. Use your own best judgement here. For details see our Chili Flake / Powder page.

  3. Vegetable Stock:

      Our Russian Vegetable Stock would be appropriate here, but other vegetable stocks would work fine.

  4. Frying:

      You need some real estate to fry this much Onion properly. If you don't have a large enough sauté pan, use a heavy skillet, then add the Onions to a saucepan when they are golden, and add the Tomatoes.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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