Monday, February 9, 2009

Chick Peas with Indian Spices

Indian food has always been one of my favorite, but can take forever to make. This recipe that I just discovered is fairly quick and easy and is an awesmoe way to serve garbanzo beans. I especially like the little hint of clove in this recipe, something that I hadn't really used in Indian food, but makes a great addition.
In a small bowl, combine:
2 t ground coriander
2 t paprika
2 t granulated sugar
1 t curry powder
1 t cumin
1 t cardamom
1 t salt
1/2 t red pepper
1/4 t ground cloves
In a skillet, heat:
2 t vegetable oil
1 1/2 c chopped onions
10 cloves garlic, sliced
Stir constantly until onions are golden brown
add the spice mixture and stir for 15 seconds
1 c water
1/4 c tomato paste
2 (16 oz each) cans chickpeas, drained and rinsed
cover and simmer on low heat for 7 minutes
uncover and stir in:
2 T fresh lemon juice
1 1/2 freshly grated ginger
cook another 3-4 minutes or til most of the liquid has evaporated

1 comment:

  1. Ida and Bobby say "I love you DAhhling."