Chickpea Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cooked chickpeas,
2 large: Onions,
2 each: Dried red chilies,
1/4 lbs: Ginger,
3 each: Garlic cloves,
1/2 tsp: Mustard powder,
1 tsp: Cumin,
1/2 tsp: Turmeric,
1/4 tsp: Cinnamon,
2 tbsp: Vegetable oil,
Salt, to taste
1 medium: Tomato,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp