Chickpea And Star Anise Masala

• 3 - 15 oz cans chickpeas
• 2 - black cardamom pods
• 1/3 - 1/2 cups cooking oil
• 1 1/2 cups chopped onion (one med large)
• 2 TBSP chopped garlic (6 med cloves)
• 6 fresh or dried dates, pitted and chopped
• 1 TBSP + 1 TSP ground cumin
• 2 tsp salt or if chickpeas are salted, 1 tsp
• 1 tsp ground cayenne pepper
• 1 tsp black pepper
• 1/8 - 1/4 ground star anise or 2 whole star anise
• 1/3 cup water

1. Drain chickpeas and set aside. With a knife, lightly crack the cardamom pods. With your fingers, peel back the shell to release the black seeds and collect them in a small bowl. Discard the shells. With a rolling pin or a mortar and pestle, crush the cardamom seeds (or leave them whole if you don't mind biting into them). Set aside.
2. Heat oil in a medium pot on medium high for 45 seconds. Add onion and saute for 6 - 7 minutes or until browned. Stir in garlic and saute for 1 minute or until browned. Reduce the heat to medium and stir in tomato paste. Add dates, cumin, salt, cayenne, black pepper, star anise and cardamom seeds and saute for 2 minutes. Stir in chickpeas and water and heat for 3 - 4 minutes until masala is well mixed with chickpeas. Turn off heat and serve immediately.

chickpeas, pods, cooking oil, onion, garlic, dates, salt, ground cayenne pepper, black pepper, ubc, water

Taken from www.epicurious.com/recipes/member/views/chickpea-and-star-anise-masala-52389731 (may not work)