recipe, Sides, spice mix
Comments 4

Sambar Masala Chickpeas

This side dish can go with almost anything and can quickly bulk up a meal when you realise last minute you havnt’t made enough food… something that happens pretty often to me with the amount of food a crew of hungry sailors can eat! It’s the perfect last minute dish and is absolutely delicious, I could eat this everyday. Its so versatile… serve as a side dish with other curry dishes, rice and flat bread, wrap up in a tortilla with chutney, vegan yogurt and salad, or just eat plain as it comes topped with tons on fresh coriander.

I like to make a big batch of this spice mix to store with my other herbs and spices so I can sprinkle it on other dishes… I particularly love it on oven cooked potato wedges.  With this recipe I used chickpeas as I find them so versatile I always have a few cans stored away for emergencies.

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Sambar Masala Chickpeas

 

  • 3 Tbsp of Sambar Masala Spice Mix (recipe below)
  • 2 cans chickpeas, drained and rinsed
  • 2 Tbsp olive oil
  • 4 Tbsp water
  • Salt to taste
  • Fresh Coriander to garnish
  1. Heat olive oil in a non stick frying pan then add the chickpeas. Sprinkle on the spices and water and stir until the chickpeas are evenly coated.
  2. Cook over a medium high heat, stirring every now and then until the water has evaporated and the chickpeas are nicely browned and slightly crispy, about 5 minutes
  3. Serve topped with fresh coriander alongside different curries, in wraps with salad and chutney, or alongside sandwiches as a side dish

Serves 6-8 as a side dish

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Sambar Masala Spice Mix

 

  • 10 dried piri piri chilis
  • 1/2 cup coriander seeds
  • 1 Tbsp mustard seeds
  • 1 1/2 Tbsp cumin seeds
  • 2 tsp whole peppercorns
  • 1 Tbsp fenugreek seeds
  • 1 tsp garlic powder
  • 1 Tbsp turmeric
  • 1/2 Tbsp paprika
  • 1 tsp rice
  1. Lightly toast the coriander, mustard, cumin, fenugreek seeds and peppercorns for a few minutes until aromatic and you can hear the mustard seeds start to pop.
  2. Place all ingredients including toasted seeds in a blender/coffee grinder/pestle and mortar and grind everything into a powder.
  3. Store spice mix in a clean airtight jar.

 

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4 Comments

  1. Pingback: Grilled Seitan Kebabs with a Creole Coconut Sauce | The Grumpy Sailor

  2. winwinfood says

    Yum! I love roasted chickpeas and the spice mix looks so good! Thanks for the inspiration 🙂 Btw I got to your blog from onegreenplanet.com and there seems to be a mistake in your url given in the bio below your recipe, it comes out as thegrumpsailor.com. Just thought you might want to know. Lucie

    Liked by 1 person

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