Thursday, March 23, 2006

Chickpea Curry


2 cups chickpeas, cooked (or a 16 oz can)
1/2 cup chopped onion
1/2 cup chopped tomatoes
2 tbsp vegetable oil
1 tbsp lemon juice
2 tbsp coriander leaves (optional)
1-2 cups water, depending on how wet you like it. I prefer it thicker, so I use 1 cup
1/8 tsp chili powder
1/8 tsp garam masala
1/4 tsp turmeric powder
2 tsps coriander powder
1/2 tsp cumin seeds
1 tsp salt (according to tast)

1. In a heavy pan heat 2 tbsp oil, add chopped onion and fry about 1 minute.
2. Add chopped tomatoes and all the spices. Mix and then add chickpeas and water
3. Cover and cook 10-20 min until chickpeas are soft. Smoosh some of the chickpeas to make the sauce thick.
4. When the sauce is as thick as you like it (I remove the cover and let some of the water evaporate), add 1 tsp lemon juice and mix. Serve with rice or naan.

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