Indian Chickpeas, Spicy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 800 g canned chickpeas
- 2 onions)
- 1 teaspoon ginger, freshly grated
- 1 teaspoon garlic, squeezed
- 2 chilli pepper (s), green, fresh, pitted, very finely chopped
- 0.5 teaspoon ½ turmeric
- 2 teaspoon garam masala
- 3 tablespoon ghee or clarified butter
- 2 large tomato (s) or 80;ox hearts81;, pitted, diced
- 1 tablespoon coriander powder
- 2 tablespoon lemon juice
- 2 tablespoon coriander greens, chopped
- possibly pomegranate seeds
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas and collect the liquid. Fry the onions, garlic, chili peppers and turmeric with ghee or clarified butter until golden. Add the tomatoes and cook until soft.
- Then add the coriander powder and the chickpeas and cook for 10 minutes. Pour in 250 ml of the collected chickpea liquid and cook for another 10 minutes.
- Add the garam masala and lemon juice and stir in the fresh coriander. Simmer for 2 - 3 minutes - if necessary, add more chickpea liquid until the required sauce consistency is achieved.
- Sprinkle with pomegranate seeds to taste.
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