Curried Chickpeas
- 1 medium onion
- 2 cloves garlic
- 1-inch piece of ginger (minced)
Spices:
- ¾ tsp. turmeric
- ¼ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. Shan curry powder
- ¼ to a slightly over-filled ½ tsp. (best) cayenne pepper
- ¼ tsp. onion seed ("calonji")
- 1 cup Muir Glen crushed tomatoes with basil
- 3 or so cup water, or veggie stock (even better!)
- Carrot juice (optional)
- 2 large cans organic chickpeas ("garbanzo beans")
- 1 tsp. (or to taste) salt
- extra virgin olive oil
- ½ tsp. Garam Masala
- Organic cilantro
- Chop onion and place in oiled pot
- Simmer on low until brown
- Mince the garlic and ginger then add to pot
- After a minute or so, add the spices
- Drizzle some oil over the spices and mix everything well
- Add the crushed tomatoes and 1 cup water (or veggie stock for additional flavor.)
- Mix and let simmer, covered, for 10 minutes to reduce
- Strain and rinse chickpeas, then add to pot and mix
- Fill pot with water or veggie stock, just covering the top of the chickpeas. Add a few pours of carrot juice for additional flavor.
- Simmer on medium/low for about 20 min, and keep water filled to the same level
- Mash a few chickpeas against side of pot to thicken
- When flame is off, add and mix salt
- Drizzle with olive oil and sprinkle with Garam Masala
- Finish garnish with cilantro, chopped
- Mix before eating
Recipe by The 30 Day Food Blog at https://30dayfoodblog.com/2016/01/31/curried-chickpeas/
3.5.3251