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Chickpea Currymain dish, vegetarian, indian 1 cup cooked chickpeas 2 large onions 2 each dried red chilies 1/4 lb ginger 3 each garlic cloves 1/2 teaspoon mustard powder 1 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 2 tablespoon vegetable oil 1 salt, to taste 1 medium tomato 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
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