Chickpeas in Star Anise and Date Masala Recipe

Name: Chickpeas in Star Anise and Date Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 15-ounce cans chickpeas (or 1 1/2 cups dried chickpeas, soaked overnight and cooked); 2 black cardamom pods; ⅓ cup neutral cooking oil, like canola; 1 medium-large Spanish onion, peeled and chopped; 6 cloves garlic, peeled and minced; 2 1/2 tablespoons tomato paste; 9 dried dates, pitted and chopped; 4 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon ground cayenne, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 2 whole star anise, or 1/3 teaspoon ground

Servings: persons

3 15-ounce cans chickpeas (or 1 1/2 cups dried chickpeas, soaked overnight and cooked)
2 black cardamom pods
⅓ cup neutral cooking oil, like canola
1 medium-large Spanish onion, peeled and chopped
6 cloves garlic, peeled and minced
2 1/2 tablespoons tomato paste
9 dried dates, pitted and chopped
4 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground cayenne, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 whole star anise, or 1/3 teaspoon ground

1
Drain the chickpeas and set aside in a nonreactive bowl.
2
With a knife, lightly crack the cardamom pods.
3
Peel the shell to release the seeds and collect them in a small bowl.
4
Discard the shells.
5
With a rolling pin or a mortar and pestle, crush the seeds (you can leave them whole if you dont mind biting into them) and set aside.
6
In a medium pot set over medium-high heat, heat the oil until it begins to shimmer.
7
Add the onions and saute for 8 to 10 minutes, until they have softened and started to brown.
8
Stir in the garlic and saute for a minute or so, until it, too, has softened.
9
Reduce heat to medium and stir in the tomato paste.
10
Add the cardamom and all remaining ingredients and saute for 2 or 3 minutes.
11
Add the chickpeas and 1/2 cup or more of water, enough to make them less than dry.
12
Heat the mixture, stirring occasionally to incorporate the flavors, and keep warm until serving.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 15-ounce cans chickpeas (or 1 1/2 cups dried chickpeas, soaked overnight and cooked), 2 black cardamom pods, ⅓ cup neutral cooking oil, like canola, 1 medium-large Spanish onion, peeled and chopped, and more.

Yes, Chickpeas in Star Anise and Date Masala falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpeas in Star Anise and Date Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions