Ingredients:
1 pound of chickpeas. (If dry, wash and soak in warm water for an hour, then boil until cooked.)
2 TB vegetable oil
1 small onion, chopped
1 C colored pepper, chopped
4 large garlic cloves, chopped or sliced
1/2 tsp. ground tumeric
1/2 tsp. ground cumin
1 inch of fresh ginger root, grated, or ginger powder
2 inches of cinnamon stick or a pinch of cinnamon powder
1 medium tomato, diced
1/2 lemon or 2 TB lemon juice
A few strings of cilantro leaves, chopped
Salt and chili pepper, preferably green chili, but ground or crushed chili can be used.
Preparation:
Heat saucepan until water drops evaporate. Add oil and heat. Add onion, peppers and garlic, sauté for 2 minutes.
Add spices and chickpeas, stir for a minute or two.
Add 1 C water. Bring to boil, then reduce heat, cover and simmer until chickpeas are tender.
Add tomato. Stir occasionally. Turn heat off, add lemon juice and sprinkle on cilantro.
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