SPONTANEOUS MEALS, THE BEST MEALS!

I was craving something hot and sour. But it certainly wasn't one of those Chinese hot & sour cravings. And just on an impulse, I found myself in the kitchen looking at what I could rustle up quickly... There were some vegetables like cabbage, okra, potatoes, squash... shrimp... chicken breast... and then I saw it... a can of chick peas... And just like that, I found myself chopping onions, tomatoes, chilies, coriander leaves or cilantro for some... And what I created was a fusion of Indian and Mediterranean... Here's the recipe. Hope you enjoy it as much as I did!

SPICY CHICKPEAS WITH A MEDITERRANEAN TWIST!

Ingredients:

1 can chickpeas in water (400 gms)

2 large onions, chopped into fine cubes

3 large tomatoes, chopped into fine cubes

3 green chilies, chopped fine (I prefer mine with the seeds, but you could deseed them)

5 cloves garlic, chopped fine

A good handful of fresh coriander/cilantro, chopped roughly

1 tsp. smoked paprika

1 tsp. chilly powder

1 tsp. coriander powder

½ tsp. cumin powder

1 Tbsp. Harissa

1 Moroccan preserved lemon

2 Tbsps. Olive oil

Salt to taste

Method:

Drain and rinse chickpeas. In a dish, heat olive oil. Add the chopped onions and garlic and cook till translucent. Add the tomatoes and green chilies and cook till the tomatoes are nice and mushy, around 20 minutes. Keep stirring and drizzle a little water if it gets dry. Once the tomatoes and onions are nice and soft and mushy, add the paprika, chilly powder, coriander powder, cumin powder and stir. Add a little water and sauté. Add the Harissa and half of the cilantro/coriander leaves and sauté well, till the oil separates from the onion-tomato paste. When you get a nice, thick and chunky consistency, add the chickpeas, salt and a cup of water. Cover and cook on low fire till the chickpeas are tender, but not mushy. Uncover and add the preserved lemon and stir till the water has evaporated. If you like a little sauce to it, leave the water. Serve, garnished with the balance cilantro/coriander leaves and enjoy with hot Naan or bread! This would go well with pilaf or rotis too.

P.S: You could also cook this in a pressure cooker if you’re in a hurry. I prefer not to, though. If you do cook it in a pressure cooker, then cook for 3 whistles. Once the pressure is released, open and add the lemon and dry out the water if you like and serve.