Chickpeas in Star Anise and Date Masala

Step 1

Drain the chickpeas and set aside in a nonreactive bowl.

Step 2

With a knife, lightly crack the cardamom pods. Peel the shell to release the seeds and collect them in a small bowl. Discard the shells. With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you don’t mind biting into them) and set aside.

Step 3

In a medium pot set over medium-high heat, heat the oil until it begins to shimmer. Add the onions and sauté for 8 to 10 minutes, until they have softened and started to brown. Stir in the garlic and sauté for a minute or so, until it, too, has softened. Reduce heat to medium and stir in the tomato paste. Add the cardamom and all remaining ingredients and sauté for 2 or 3 minutes.

Step 4

Add the chickpeas and ½ cup or more of water, enough to make them less than dry. Heat the mixture, stirring occasionally to incorporate the flavors, and keep warm until serving.