Indian Chickpeas In Spicy Sauce
a quick dinner"I made a couple of changes. I substituted a couple of tablespoons of tomato paste for the tomatoes, because I had it on hand, so I also added a bit more water. I didnt have any Amchoor, so I doubled the lemon juice.
This was quick, easy and wonderful. My husband and I both loved it with our chicken tikka and rice. Will definitley make again!" - violamom
Yield: 3 Ready in 20 minutes
92 people trying soon
|2 tablespoonVegetable oil|
|1 mediumOnion; minced|
|4 clovesGarlic; minced|
|1/2 tablespoonCoriander; ground|
|3 tablespoonTomatoes; chopped|
|1 15-oz canGarbanzo beans; drained|
|1 teaspoonCumin seeds; roasted|
|1/2 teaspoonGaram masala|
|1/2 tablespoonLemon juice|
|1 teaspoonFresh ginger|
|3 cupsBasmati rice; cooked|
Indian Chickpeas In Spicy Sauce Preparation
Heat oil in large skillet. Put in onions and garlic and fry till a medium brown. Turn heat to medium and add coriander, the UNroasted cumin, cayenne, tumeric, tomatoes. Stir and fry till tomatoes are well mixed in and lightly brown. Add chickpeas and 1 Cup water, stir, add everything else but ginger, cover, then turn heat to low and simmer for ten mins. Add ginger, and stir and cook uncovered for another 30 seconds. Serve over the rice.
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