You know what I like to invent and mix, merge different ranges with different flavors, and while for some people it is a sacrilege to change traditional recipes, to my I've always found it's the most fun kitchen stuff. The recipe that I bring you today of chickpeas with cod.Chhole hindu, is of those, amusing.
He was eager to publish a recipe for chickpeas with cod, very typical of the Vigil These days, but I wanted much give a touch different, something different while maintaining the essence of the dish. And I remembered a few chickpeas which I took in an Indian restaurant in Little Nestonin the County of Cheshire in the United Kingdom, thousand years ago, and that seemed to me to be great.
El Chana Masala, o Chhole, es un plato típico del norte de la India cuyo principal ingrediente es el garbanzo (chana). En la zona del Rayastán suele ser un plato seco, sin caldo, que es como yo lo probé la primera vez y que aún no se me han olvidado. No llevaban bacalao, ni caldo, solo los garbanzos con tomate. Yo los he modificado un poco y la verdad es que en casa se han chupado los dedos. La receta que hoy os doy, tiene el picante justo, aunque como a mi me gusta mucho el rock & roll, le añado media cucharadita de polvo de chile (no está en la receta pero si eres de los que gustan del picante subido, puedes añadirla).
- 1/2 kilo of chickpeas €0,75
- water to cover the chickpeas €0.01
- 2 tablespoons vegetable oil €0.03
- 2 medium-sized onions, chopped €0.60
- 2 teaspoons garlic paste or 3 chopped cloves of garlic * €0.06
- 2 teaspoons grated fresh ginger * €0.06
- 1 tablespoon coriander ground €0.22
- 2 teaspoons of cumin ground €0.25
- 1/2 teaspoon of dried chilies crushed €0.15
- 1 teaspoon of cumin seeds €0.12
- 4 tablespoons of concentrate of tomato 1.00
- 400 g desalted 3.00 sliced cod
- 350 ml of water €0.01
- 2 teaspoons garam masala €0.25
- Salt €0.02
* My latest acquisition in my path of purchases by the neighborhood of Lavapiés (Madrid), was a jar that mixes grated ginger and garlic, and so I don't have to worry about having fresh ginger. I love ginger, but not I always have it at hand where I live, so this seemed perfect. It is Mark Natco Foods Ltd., which is the Indian brand of spices par excellence.
Total €6,53 per serving. Leave 6 well released rations so they are just €1.08. A strong and rich and above all with a very original touch plate.
Directions
1. finely chop the onion. Put a teaspoon of mixture of garlic and Ginger crushed in a large saucepan along with the chickpeas and half. I used the new Efficient Express BRA, but if you don't have Pan express, you can use a large pot (in this case you'll have to cook the chickpeas for at least two hours until they are tender). Cover with water up to the limit of the express cooker and close. I had them cooked 25 minutes and they came out perfect.
2. once the chickpeas are tender, uncover the pot and strain the chickpeas. In the same pan, heat the oil. When it is hot, add the cumin and wait for it start to jump. Then add the remaining onions with another teaspoon mixed garlic and Ginger paste and let Cook.
3 take the pieces of cod and seal up and down over high heat. Remove cod from pan and reserve.
4. in same pan, add the tomato concentrate, chili, garam masala and simmer. Then add the drained chickpeas and sauté.
5. after a few minutes, add the cod pieces and the water, and boil for 7 minutes until the cod is tender and has released all of its flavor. Garnish with a few leaves of fresh cilantro.
- If you want to use already cooked canned chickpeas
- Serve with naan, papadams or any other Indian bread, and yogurt or Cucumber Raita that it will cool much the spicy dish
- Difficulty: easy
- Preparation time: 1 hour
- Servings: 6
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Good morning, I love this recipe, I want to do it, but not is where to find Garam masala, and nor is that species comprises, thank you very much,
Hello Lola. Garam Masala is a mixture of spices that can be found in Asian food stores and gourmet of El Corte Inglés. It is composed of cinnamon, clove, nutmeg, black pepper, black cardamom, red chili, garlic, ginger, turmeric, coriander and cumin, although there are a lot of varieties. Thank you very much for your comment and especially thank you for being here.
Lola is a great idea to give it that extra authentic Hindu this Easter classic in what should be a delight to taste this characteristic stew with a subtle touch of the spicy. The marmoset kitchen kissing.
Thank you very much Jose Carlos you have to try them! A hug
point 3.-pick up the pieces of cod and sellas from above and below. Lola apology, I'm a rookie: what is sealed at the top and at the bottom?
Lol sorry Pepe. Seal is to simply pass strong grilled only to have the fish meat is close and lock all the juice inside. It is not cooking it. Inside it will be raw, but then it will end to the broth. A greeting and many, many thanks for being here with me :)
As soon as I read this recipe I thought some lentils! The first step is the same, and after I add them without strain to the mix of species (do not use COD) the result is a very flavorful lentil stew... and different as you say.
Loleta thanks!
Hello Maraura, thank you for your comment and you're completely right. Lentils are also great. Prontito a recipe with Indian lentils that are death. Thank you for your comments and thanks for being here for me :)
Hello Loleta, just published a collection of international recipes on my blog and I've included your chhole hindu. I leave you the link if you want to take a look ;)
http://cookingexperiences.wordpress.com/2015/09/29/las-mejores-recetas-de-la-red-una-vuelta-al-mundo-en-ocho-recetas/
A kiss!
Thank you so much Alberto. The article and please advise I loved. A hug,