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Spicy Chickpeas With Fresh Green Chiles

Indian-style spiced chickpeas with 'Pinocchio's Nose' chiles are served with yogurt to temper the burn.

  • Servings: 6

Source: Martha Stewart Living, March 2006


  • 1/4 cup vegetable oil
  • 2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon coarse salt
  • 2 garlic cloves, minced
  • 1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 to 4 fresh green chiles (such as Pinocchio's Nose or jalapeno), 1 seeded and finely chopped, remaining seeded and thinly sliced lengthwise for garnish
  • 1 ripe tomato, halved and thinly sliced, for garnish
  • 3 large pitas or naan (Indian bread), for serving
  • 8 ounces plain yogurt, for serving
  • Lime wedges, for serving


  1. Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.

  2. Add garlic, ginger, and tomato paste. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile. Garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.

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