Yield: 1 servings
Measure | Ingredient |
---|---|
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.