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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I am always trying to find more ways of incorporating beans and lentils into my diet. I like this simple recipe. It is great side with butter chicken or beef vindaloo or a vegetarian main with sald, rice and naan. Ingredients:
2 c dried chickpeas (soak over night) |
1/2 teaspoon cumin seeds |
1/2 teaspoon ground turmeric |
1 tablespoon ground coriander |
1 teaspoon dried chilli flakes |
1 medium onion; diced |
1 tablespoon minced fresh ginger |
1 tablespoon minced garlic |
1/2 cup tomato sauce |
1/2 teaspoon salt; or to taste |
1 tsp sugar |
1/3 cream |
Directions:
1. Drain chickpeas.
2. Heat a nonstick saucepan over moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds.
3. Add onion, ginger & garlic. Stir until onion is translucent. Add turmeric, coriander and chili flakes.
4. Cook, stirring, for about 20 seconds, being careful not to burn. Add tomato sauce.
5. Bring to a boil, reduce heat and let simmer 1 minute.
6. Add chickpeas and cook, stirring, 2-3 minutes to allow flavors to blend.
7. Add 1/3 cup cream and bring up to temperature.
8. Cover and simmer for 15 minutes. Add salt and sugar to taste.
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