Hot chile chickpeas

Yield: 1 servings

Measure Ingredient
1 large Vidalia; walla walla, or similar onion, chopped medium
3 Cloves of garlic; peeled and minced
1 Inch of ginger root; peeled and minced
1 teaspoon Madras curry powder
1 teaspoon Garam masala
½ teaspoon Freshly ground black pepper
2 cans Chickpeas; drained and rinsed of the salt
1 can Mexican tomatoes; or Roma tomatoes, with extra chile
2 Habanero chiles; seeded and chopped fine, (use a glove)(or suffer!)
Lemon juice; As much as you wish, or lime juice, to flavor it

Simmer onion, garlic, ginger and the chopped habs in a little olive oil, add the curry and garam masala....add more of each if you wish, then let this simmer slowly until onion transparent...add 2 tbs lemon or lime juice, and add the tomatoes, let this simmer for awhile, and add the chickpeas....taste for seasoning, and if this needs thickening, mix in a little cornstarch and water..⅒ tbls of each, until thickened to your liking. I usualy sere this with either Calvin's powder or Jim Campbells hab powder, if it is not hot enough.

Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@...> on Sep 01, 1999, converted by MM_Buster v2.0l.

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