…spending time with the kipper who is home for the holidays. In the wake of the tragedy in Newtown, CT., nothing could be more important.
This recipe is brought to you courtesy of food.com. We loved it. It could use a little pick me up on the following day… if you have enough left over for another meal that is! Save some of the chili seeds and add them to the dish the following day. This step will help return the heat. Enjoy!
2 cans chickpeas (400gm per can), (I soak and cook my own…3 to 4 cups cooked – about 1 1/2 cups dry)
3 tablespoons cooking oil or 3 tablespoons ghee or 3 tablespoons butter (you guessed it, I used water not oil)
2 medium onions, finely chopped
1/2 teaspoon powdered ginger
2 cloves garlic, crushed
1 -2 green chili (1 for mildness). (pa-lease…I used 3 green chili peppers with some seeds)
1/2 teaspoon ground turmeric
1 can tomato with juice (crushed tomatoes)
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
2 -3 tablespoons fresh coriander leaves, chopped
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. (I made brown rice)