Yield: 1 servings
|1 large||Vidalia; walla walla, or similar onion, chopped medium|
|3 \N||Cloves of garlic; peeled and minced|
|1 \N||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 \N||Habanero chiles; seeded and chopped fine, (use a glove)(or suffer!)|
|\N \N||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.