Yield: 4 Servings
|2 tablespoons||Vegetable oil|
|1 medium||Onion; chopped|
|1 \N||Clove (large) garlic; minced|
|1 tablespoon||Tomato paste (I used ketchup; how embarassing :)|
|1 can||(15-oz) chick peas drained; reserve liquid|
|3 tablespoons||Chickpea liquid|
|½ tablespoon||Lemon juice|
|\N \N||Fresh black pepper|
|\N \N||Crushed red pepper; optional to taste|
I don't know how authentic this is, but I whipped it up last night. It tasted great to me.
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper.
Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.
(MARY JANE KELLY)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .