Hot and Spicy Chick Peas

Ingredients

1 can of chick peas (15 1/2 oz; 439g)
1 medium onion, finely chopped
1 teaspoon ginger, finely chopped
1 clove garlic, finely chopped
1 green chilly, finely chopped
2 medium well ripened tomatoes, seeded and chopped
1 tablespoon fresh coriander chopped
1 tablespoon lemon juice
10 g vegetable oil
1/2 teaspoon turmeric
1/2 tablespoon ground coriander
1 tea spoon 'garam masala'
salt to taste

Method

1. Drain chickpeas, reserving the liquid.

2. Cook the onions, ginger garlic, chillies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add 'garam masala', lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Hints

Serve with 'naan bread', 'chapati' or as a side dish.

The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia: the melting pot of Asian cuisine.

Submitted by

Stef Glassee
Skinny Cooks Home-Recipes : Eurasian Cooking, Food and Tips

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