DELICIOUS INDIAN CHICKPEAS

Anne

Two of the more unusual spices in here can be found in any progressive supermarket, or at your local Indian grocers'.

5 T oil
2 med. onions, peeled and minced
garlic, lots
1 T ground coriander
2 t ground cumin
1/2 t cayenne (or more or less)
1 t tumeric
6 T chopped, skinned, fresh or canned tomatoes
3 cups chickpeas, home-cooked or canned (and drained)
2 t ground roasted cumin seeds
1 T ground amchoor
2 t sweet paprika
1 t garam masala
1/2 t salt (or to taste)
2 t grated fresh ginger

Heat oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry for ten minutes. Turn heat to medium-low and add the coriander, cumin (not the roasted cumin), cayenne, and tumeric. Stir for a few seconds. Now put in the tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the drained chickpeas and 1 cup water. Stir. Add the ground roasted cumin, amchoor, paprika, garam masala and salt. Stir again. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the grated ginger. Stir and cook, uncovered, for another 30 seconds.

Good served on rice or with flat bread.

 

Bring me back to The Sustar Cookbook.