Indian Chickpeas

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7 hours Prep: 10 minutes Cook: 50 minutes

154 calories per serving view nutrition facts

Ingredients

1	cup	chick peas
2	tablespoons	vegetable oil
1	each	onion	chopped
1	x	cinnamon stick
4	each	cloves
2	each	garlic cloves	squashed
1	x	ginger	fresh, chopped
1	each	green chili pepper	finely chopped
2	teaspoons	coriander	ground
3/4	cup	tomatoes, canned	chopped
1	teaspoon	garam masala
1	tablespoon	cilantro	chopped

Directions

Soak chickpeas overnight, rinse, cook in water until tender.

Drain, KEEP THE COOKING LIQUID! In a frying pan heat the oil, fry oinon until golden.

Add cinnamon and cloves, cook a few seconds.

Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring.

Add tomatoes, with the juice and cook until all liquid has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes.

Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot or cold.

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