Level: Easy-Medium - Length: 1 hour - Servings: 4
This dish is delicious and perfect for vegetarians and chickpea lovers! Chickpeas are also called Garbanzo Beans. I like to eat canned chickpeas all year round as a good source of concentrated protein. They are so easy to add to anything, just drain and rinse them! Add them too salads, pastas, soups or make a hummus out of them! This recipe is out of an Indian cookbook that belonged to my nana! It requires some certain spices that you may have to double check your cupboards for, or go out and buy a small pack! Indian spices are used in extremely small quantities because of their potent taste, smell and color!
- 2 x 400g cans chick peas - 2 medium onions, finely chopped - 1 teaspoon grated ginger - 1/2 teaspoon mashed garlic - 1-2 green chillies, seeded and finely chopped (I used chilli powder) - 1/2 teaspoon turmeric .- 3 tablespoons ghee butter/butter or vegetable oil (I used ghee)
- 2 large well ripened tomatoes, seeded and chopped - 1 tablespoon ground coriander - 2 teaspoons garam masala - 2 tablespoons fresh lemon juice - 2-3 tablespoons chopped fresh coriander - 1 tablespoon fresh pomegranate seeds (optional, I didn't have any)
Drain chickpeas, reserving the liquid in a bowl Cook the onions, ginger, garlic, chillies and turmeric in the ghee butter or oil until golden and softened Add the tomatoes and cook to soften, then add the coriander and chickpeas. Cook for 10 minutes, add 1 cup of the reserved liquid from chickpeas and cook for another 10 minutes. Add garam masala, lemon juice and stir in the fresh coriander. Cook for 2-3 minutes, adding more reserved liquid if needed to make a sauce. Pour into a dish and top with pomegranate seeds and lemons! Indian spices are super beneficial for you! I cook a lot of Indian food, my family and I love it.End mc_embed_signup