Buying Spices - Punjabi Chhole

While we were in Wellfleet, we drove up the road to Atlantic Spice Company, in Truro. This place has an amazing selection of teas, spices and other foodies stuff. We started off buying spices by the jar, but more recently we go there to buy spices in bulk, since we use them so regularly. On this pilgrimage, we brought back cumin, coriander, Hungarian paprika, smoked paprika (the best for making paella), hot curry powder and garam masala. I would have loved to buy some powdered tomato, sage, rosemary or basil, just to experiment, but could only get them in one pound bags.

One of the best uses for the variety of spices is in Indian cuisine. We tend to mix up a melange of spices to make a simple but very tasty dish called Punjabi Chhole, made with chickpeas, onion, and tomatoes. Here's the recipe:

Punjabi Chhole

Olive oil, to coat pan

1 regular onion, chopped

2 large (or 3 regular) cans chick peas, drained

1 28-oz can diced tomatoes, drained

Couscous, cooked

Spice Mix (you can use other spices as well, such as five spice powder, chili powder, cardamom, allspice, etc):

1 Tbsp. cumin

1 Tbsp. black pepper

1 tsp. coriander

1 tsp. cayenne

1 tsp. paprika

1 tsp. curry powder

1. In large sauce pan, heat olive oil, then add onion and cook, stirring, until soft.

2. Add chick peas, tomatoes, and spice mix. Stir well, and cook over low to moderate heat for 5-10 minutes, stirring regularly, until hot.

3. Serve over couscous.