Chickpea curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked chickpeas |
| 2 | larges | Onions |
| 2 | eaches | Dried red chilies |
| ¼ | pounds | Ginger |
| 3 | eaches | Garlic cloves |
| ½ | teaspoon | Mustard powder |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Turmeric |
| ¼ | teaspoon | Cinnamon |
| 2 | tablespoons | Vegetable oil |
| Salt, to taste | ||
| 1 | medium | Tomato |
Directions
Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender. Blend into a paste.
Cut tomato into small pieces.
Over a medium heat add oil to a pan. Saute the condiments.
When the spices become thick add cut tomato. Stir and cook for 5 minutes.
Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt. Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes.
Serve hot or warm.
Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias Submitted By MARK SATTERLY On 05-25-95
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