Hot chile chickpeas
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.