For the chickpeas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cumin seed |
| 1 | small | Onion - chopped |
| 2 | teaspoons | Garlic - chopped |
| 1 | teaspoon | Fresh ginger |
| ½ | cup | Diced tomato |
| 3 | cups | Chickpeas (garbanzo) - |
| Canned | ||
| 2 | teaspoons | Coriander |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Ground cardamom |
| ¼ | cup | Tomato paste - canned |
| Salt - to taste | ||
| Worcestershire sauce - | ||
| Splash | ||
Directions
In a saute pan over medium heat cook the cumin seed until it pops.
Add the onions and cook until soft. In a blender puree the garlic and ginger with 3 cup of water until smooth. Add the onion mixture along with the diced tomato and cook until liquid evaporates and mixture resembles a paste. Add the chick peas, spices and tomato paste. Season with salt and Worcestershire sauce.
CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315