Hot and Spicy Chick Peas
Makes 2 servings in 45 minutes
VEGETABLES / Asian (India) / Side Dish / Stove / No marination
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Much of the Indian population is vegetarian, and they enjoy the most
extensive vegetable dishes in the world.
Each Indian region has distinct cooking techniques and flavouring
principles for
these dishes.
Before coming to Malaysia, my only recipe for using chickpeas was to
add them in a
thick soup... Since Malaysia is the melting pot of all Asian cuisines,
I notice that
"everyone" here has his own chick pea curry recipe.
Here is one of them : using a lot of fresh ingredients and taking a bit
more of your
time than expected for such a simple yet delicious dish.
INGREDIENTS
* 1 can chick peas (15 1/2 oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g butter
* spices :
* 1/2 teaspoon turmeric
* 1/2 tablespoon ground coriander
* 1 coffeespoon garam masala
* salt to taste
PREPARATION
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the butter
until
golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander
and
chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10
minutes.
5. Add garam masala, lemon juice and stir in the fresh coriander. Cook
gently for 2-3 minutes, adding more liquid, if needed, to make a
sauce.
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