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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Inspired from a recipe in 'The essential Asian cookbook', and a regular on our table. Ingredients:
2 cans chickpeas (400gm per can) |
3 tablespoons cooking oil or 3 tablespoons ghee or 3 tablespoons butter |
2 medium onions, finely chopped |
1/2 teaspoon powdered ginger |
2 cloves garlic, crushed |
1 -2 green chili (, 1 for mildness) |
1/2 teaspoon ground turmeric |
1 can tomato with juice |
1 tablespoon ground coriander |
2 teaspoons garam masala |
2 tablespoons lemon juice |
2 -3 tablespoons fresh coriander leaves, chopped |
Directions:
1. Drain the chickpeas and reserve the liquid.
2. Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
3. Add the tomatoes and cook for about 2 minutes.
4. Add the chickpeas and ground coriander and cook for 10 minutes.
5. Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
6. Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
7. Serve over rice or with indian breads.
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