Very Spicy, Delicious Chickpeas Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
5 tbsp: Vegetable oil,
4 1/2 cup: Chickpeas, cooked
2 medium: Onions, peeled and minced
2 tsp: Ground roasted cumin seeds,
8 each: Garlic cloves,
1 tbsp: Ground amchoor -=OR=-,
-- peeled and minced,
1 small: Lime, juice & pulp only
1 tbsp: Ground coriander seeds,
2 tsp: Kashmiri red pepper,
2 tsp: Ground cumin seeds,
1 tsp: Garam masala,
1/4 tsp: Ground cayenne pepper,
1/2 tsp: Salt, or to taste
1 tsp: Ground turmeric,
1 tbsp: Lemon juice, or more
6 tbsp: Red-ripe tomatoes,
1 each: Fresh hot green chili,
--, finely chopped, skinned
-- minced,
-- fresh or canned,
2 tsp: Ginger, grated
Directions:
Heat the oil in a wide pot over a medium flame. When hot, put in the
minced onions and garlic. Stir and fry until the mixture is a rich
medium brown shade. Turn heat to medium low and add the coriander,
cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few
seconds. Now put in the finely chopped tomatoes. Stir for a few
seconds. Now put in the finely chopped tomatoes. Stir and fry until
the tomatoes are well amalgamated with the spice mixture and brown
lightly. Add the drained chickpeas and 1 c water. Stir. Add the
ground roasted cumin, amchoor, red pepper, garam masala, salt and
lemon juice. Stir again. Cover, turn heat to low, and simmer for 10
minutes. Remove cover and add the minced green chili and grated
ginger. Stir and cook, uncovered, for another 30 seconds.
Madhur Jaffrey, "World-of-the-East Vegetarian Cooking" in "The Herb
Companion" February/March 1993 Posted by Karen Mintzias
Submitted By MARK SATTERLY On 04-06-95
Source from luhu.jp
minced onions and garlic. Stir and fry until the mixture is a rich
medium brown shade. Turn heat to medium low and add the coriander,
cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few
seconds. Now put in the finely chopped tomatoes. Stir for a few
seconds. Now put in the finely chopped tomatoes. Stir and fry until
the tomatoes are well amalgamated with the spice mixture and brown
lightly. Add the drained chickpeas and 1 c water. Stir. Add the
ground roasted cumin, amchoor, red pepper, garam masala, salt and
lemon juice. Stir again. Cover, turn heat to low, and simmer for 10
minutes. Remove cover and add the minced green chili and grated
ginger. Stir and cook, uncovered, for another 30 seconds.
Madhur Jaffrey, "World-of-the-East Vegetarian Cooking" in "The Herb
Companion" February/March 1993 Posted by Karen Mintzias
Submitted By MARK SATTERLY On 04-06-95
Source from luhu.jp