Ingredients
- 1 c Cooked chickpeas
- 2 lg Onions
- 2 ea Dried red chilies
- 1/4 lb Ginger
- 3 ea Garlic cloves
- 1/2 ts Mustard powder
- 1 t Cumin
- 1/2 ts Turmeric
- 1/4 ts Cinnamon
- 2 tb Vegetable oil
- Salt, to taste
- 1 md 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
Print this recipe
Submitted 6/13/05.
Source: SOAR
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Chickpea Curry