Hot and Spicy Chick Peas

Makes 2 servings in 45 minutes
Vegetables / Asian (India) / Side Dish / Stove / No marination

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Much of the Indian population is vegetarian, and they enjoy the most
extensive vegetable dishes in the world. Each Indian region has distinct
cooking techniques and flavouring principles for these dishes. Before
coming to Malaysia, my only recipe for using chickpeas was to add them in
a thick soup... Since Malaysia is the melting pot of all Asian cuisines, I
notice that "everyone" here has his own chick pea curry recipe. Here is
one of them : using a lot of fresh ingredients and taking a bit more of
your time than expected for such a simple yet delicious dish.


1 can chick peas (15 1/2 oz; 439 gr)
1 medium onion, finely chopped
1 teaspoon ginger, finely chopped
1 clove garlic, finely chopped
1 green chilly, finely chopped
2 medium well ripened tomatoes, seeded and chopped
1 tablespoon fresh coriander chopped
1 tablespoon lemon juice
10 g butter
spices :
1/2 teaspoon turmeric
1/2 tablespoon ground coriander
1 coffeespoon garam masala
salt to taste


Drain chick peas, reserving the liquid. Cook the onions, ginger garlic,
chilies and turmeric in the butter until golden and softened. Add the
tomatoes and cook to soften, then add the ground coriander and chick peas.
Cook for 10 minutes, add the reserved liquid and cook a further 10
minutes. Add garam masala, lemon juice and stir in the fresh coriander.
Cook gently for 2-3 minutes, adding more liquid, if needed, to make a
sauce.

http://recipes.theskinnycook.com
Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!


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