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Categories:
chickpeas neutral oil onion ginger garlic ground coriander ground cardamom mango powder cayenne black pepper tomato salt onion green chili
Viewed: 54 - Published at: a year agoIngredients
- 4 cups cooked or canned chickpeas, with 1 cup of their liquid
- 1/4 cup neutral oil, like canola
- 2 cups chopped onion
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon mango powder, or 1 1/2 teaspoons lemon juice
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1 medium tomato, chopped
- Salt to taste
- 1 medium onion, thinly sliced
- 1 green chili, seeded, stemmed and shredded.
Method
- 1. Drain chickpeas, reserving liquid. Put oil in large skillet, and turn heat to medium high. Add chopped onions; cook 5 minutes, or until they turn light brown, stirring occasionally. Add ginger and garlic, reduce heat to medium and cook 2 minutes, stirring.
- 2. Add coriander, cardamom, mango powder (but not lemon juice), cayenne and black pepper. Stir; then add tomato. Cook until tomato becomes saucy and begins to separate from the oil, about 5 minutes. Add the reserved chickpea liquid, the lemon juice if you are using it, salt and 1/2 cup water.
- 3. Cover, and turn heat to low; simmer about 10 minutes, or until mixture is thickened. Add chickpeas, cover and cook 10 minutes longer. Taste, and adjust seasoning. Serve, passing sliced onion and chili at the table.
