Serves
Chickpeas cooked with hot spices, onions and tomatoes
1 cup Chick Peas
½ Teaspoon Garlic minced
1 tablespoon of Oil
½ Teaspoon Ginger minced
1 Medium Onion chopped
½ Teaspoon Black Pepper Ground
½ Teaspoon Turmeric
¼ Teaspoon Cardamom Ground
½ Teaspoon Cumin Powder
¼ Teaspoon Cloves Ground
1 Teaspoon Coriander Powder
¼ Teaspoon Fennel Seeds Whole
½ Teaspoon Chilli Powder
½ cup canned Chopped Tomatoes
Salt to taste
½ cup Water
- Soak Chick Peas overnight in enough water to cover. Drain.
- Heat Oil and sauté onions till light brown, add garlic and ginger stir and fry for approximately 3 more minutes.
- Add Turmeric, Cumin Powder, Coriander Powder keep stirring and fry for 2 minutes. Add Chilli Powder, Black Pepper Ground, Cardamom Ground, Cloves Ground and Fennel Seeds Whole fry stirring for 1 minute.
- Add salt to taste, Chopped Tomatoes and Water. Stir in Chick Peas.
- Bring to boil, simmer for approx 30 – 40 minutes (till chick peas are cooked). Check and stir every 10 minutes. Add more water if and when necessary. This curry should be one with a thick sauce.
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