Friday, April 9, 2010
This is one of the most commonly vegetarian dishes in Indian, preferred by vegetarians. This can be eaten at breakfast, lunch or dinner. It can be served with rice, or eaten with wheat pancakes(rotis or chappatis). This is one of my delicious recipes, I like to savor all the time.
1 can(15.5 oz)chickpeas in water(Garbanzo beans)
or fresh chickpeas soaked overnite and boiled till tender
1/2 onion, diced
3 cloved garlic, diced
3 tbsp olive oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tblsp canned tomato paste or 3 medium tomatoea diced
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp Garam masala
1 tbsp tamarind juice( 1 inch tamarind soaked in water for 10-15 minutes)
few sprigs fresh corriander(cilantro) leaves for garnish
In a large skillet or frying pan, sautee onions till light golden brown. Add garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices,tomatoes and lime juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat and cook untill well done. Serve with chappatis, roti or white rice.