Indian chickpeas

Yield: 4 Servings

Measure Ingredient
250 grams Chickpeas (1 c)
2 tablespoons Vegetable oil
1 Onion chopped
2 Cm cinnamon stick
4 Cloves
2 Garlic cloves, squashed
2 Cm fresh ginger, chopped
1 Green chili pepper, finely chopped
2 teaspoons Ground coriander
¾ cup Chopped tomatoes (can)
1 teaspoon Garam massala
1 tablespoon Cilantro, chopped

Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID!

In a frying pan heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot or cold.

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