Yield: 4 Servings
|250 grams||Chickpeas (1 c)|
|2 tablespoons||Vegetable oil|
|2||Cm cinnamon stick|
|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.