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Indian chickpeas
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| Artist: |
_ |
| Categories: |
Asian, Central Asian, Indian, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 250
| grams | Chickpeas (1 c) | | 2
| tbsp | Vegetable oil | | 1
| | Onion chopped | | 2
| | Cm cinnamon stick | | 4
| | Cloves | | 2
| | Garlic cloves, squashed | | 2
| | Cm fresh ginger, chopped | | 1
| | Green chili pepper | | | -finely chopped | | 2
| tsp | Ground coriander | | 3/4
| cup | Chopped tomatoes (can) | | 1
| tsp | Garam massala | | 1
| tbsp | Cilantro, chopped |
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Procedures:
| 1 | Soak chickpeas overnight, rince, cook in water until tender. | | 2 | Drain, keep the cooking liquid! in a frying pan heat the oil, fry oinon until golden. | | 3 | Add cinnamon and cloves, cook a few seconds. | | 4 | Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. | | 5 | Add tomatoes, with the juice and cook until all liquid has evaporated. | | 6 | Add the chickpeas to the pan, mixe well, cook 5 minutes. | | 7 | Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone. | | 8 | Sprinkle with the garam massala and cilantro. | | 9 | Can be served hot or cold |
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