1 ½ cups cooked chickpeas, drained
1 small yellow onion, chopped
¼ cup chopped peanuts
½ teaspoon minced fresh ginger
1 tsp minced fresh cilantro
2 tsp curry powder
¼ tsp cayenne
Salt
3 Tbsp oil
2 garlic cloves, minced
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp turmeric
½ tsp ground coriander
1 (14.5-ounce) can crushed tomatoes
1 cup vegan yogurt
1 tsp chopped fresh parsley
Cook the chickpeas, place them in a bowl and blot dry. Use a potato ricer to mash the chickpeas. Add about half of the chopped onion, the peanuts, ginger, cilantro, 1 tsp of the curry powder, ⅛ tsp of the cayenne, and salt to taste. Mix well, then shape into 1-inch balls. Heat 2 tbsp of the oil in a large skillet and brown the balls on all sides. Remove from the skillet with a slotted spoon and drain on paper towels.
Heat the remaining 1 tbsp oil in the same skillet. Add the remaining onion and brown lightly. Add the garlic, cinnamon, cardamom, turmeric, coriander, the remaining 1 tsp curry powder, the remaining ⅛ tsp cayenne, and salt to taste. Cook, stirring for 2 minutes, then stir in the tomatoes and simmer for 5 minutes, to blend the flavors. Remove the pan from the heat and whisk in the yogurt. Carefully add the chickpea balls to the sauce, and warm over low heat without boiling. Serve garnished with parsley.
Serves 4
From Robin Robertson, Vegan Fire & Spice
