Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 20 ounces | Cooked chick peas |
| 3 tablespoons | Oil |
| ¼ teaspoon | Whole cumin seeds |
| 1 medium | Onion, chopped |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Cloves |
| 1 teaspoon | Coriander |
| 2 \N | Garlic cloves, minced |
| 1 \N | 1/2\" piece ginger |
| 1 tablespoon | Tomato paste |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Cayenne (or more) |
| ½ teaspoon | Amchoor (or 1 tb lemon juice) |
Heat oil in heavy pot. Add cumin seeds. When they begin to darken, add the onion. Stir & fry for 7 minutes.
Turn heat to low & add cinnamon, nutmeg, cloves & coriander. Mix well & add garlic & ginger. Stir & fry for 2 minutes. Add paste.
Add chick peas, salt, cayenne & amchoor. Mix well, cover & cook for 10 minutes. You may have to add an extra 2 tablespoons or so of stock.
Posted by Mark Satterly in Fidonet Intercook