these chickpeas were out of this world tasty. they are spiced up with lots of tantalizing and delicious spices like garam masala, cinnamon and cayenne and are feisty, flavorful and tangy if you add a squeeze of lemon at the end like i did. i also added some chopped up fresh cilantro at the end of cooking the chickpeas and that brought a nice, bright freshness to the dish.
we had these with some homemade fluffy naan brushed with melted butter and sprinkled with a little sea salt, some grilled eggplant and a dollop of tangy yogurt sauce with mint, garlic and lemon.
it was really filling and tasty and we definitely did not miss the fact that there wasnt any meat in the dish!
i think the leftovers would be delish wrapped up in some lavash with spring greens or arugula and a healthy drizzle of the minty yogurt sauce.
spiced indian chickpeas (vegan)via shutterbean
homemade naan via budget bytes
lemony garlic + mint yogurt sauce
1 small container greek yogurt
2 minced garlic cloves
juice of 1 lemon
10 large mint leaves, chopped
salt to taste
mix it all together and let hang out in the fridge at least 4 hours, overnight is best.