Tea and Ginger Simmered Chickpeas from 660 Curries by Raghavan Iyer

Name: Tea and Ginger Simmered Chickpeas from 660 Curries by Raghavan Iyer
Ingredients: 2 tablespoons black tea leaves, preferably Darjeeling; Juice of 1 medium-size lime; ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 3 cups cooked chickpeas; 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds); 1 tablespoon finely chopped garlic; 2 tablespoons finely chopped fresh ginger; 1 tablespoon cumin seeds; 2 tablespoons mustard oil or canola oil

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This may seem like a fusion dish if you are not familiar with some of India’s regional curries. However, ask a northeast Indian about chickpeas in brewed tea, a

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Ingredients

2 tablespoons black tea leaves, preferably Darjeeling
Juice of 1 medium-size lime
½ teaspoon ground turmeric
1½ teaspoons coarse kosher or sea salt
¼ cup finely chopped fresh cilantro leaves and tender stems
3 cups cooked chickpeas
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)
1 tablespoon finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 tablespoon cumin seeds
2 tablespoons mustard oil or canola oil