Very spicy, delicious chickpeas

1 recipe

Ingredients

Quantity Ingredient
5 tablespoons Vegetable oil
2 mediums Onions, peeled and minced
8 eaches Garlic cloves peeled and minced
1 tablespoon Ground coriander seeds
2 teaspoons Ground cumin seeds
¼ teaspoon Ground cayenne pepper
1 teaspoon Ground turmeric
6 tablespoons Red-ripe tomatoes (finely chopped, skinned) fresh or canned
4½ cup Chickpeas, cooked
2 teaspoons Ground roasted cumin seeds
1 tablespoon Ground amchoor -=OR=-
1 small Lime (juice & pulp only)
2 teaspoons Kashmiri red pepper
1 teaspoon Garam masala
½ teaspoon Salt (or to taste)
1 tablespoon Lemon juice (or more)
1 each Fresh hot green chili minced
2 teaspoons Ginger, grated

Directions

Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the drained chickpeas and 1 c water. Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt and lemon juice. Stir again. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Madhur Jaffrey, "World-of-the-East Vegetarian Cooking" in "The Herb Companion" February/March 1993 Posted by Karen Mintzias Submitted By MARK SATTERLY On 04-06-95

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