Indian Chickpeas
Yield
4 servingsPrep
10 minCook
50 minReady
7 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | x |
cinnamon sticks
|
*
|
| 4 | each |
cloves
|
*
|
| 2 | each |
garlic cloves
squashed |
|
| 1 | x |
ginger
fresh, chopped |
*
|
| 1 | each |
green chili peppers
finely chopped |
*
|
| 2 | teaspoons |
coriander
ground |
|
| ¾ | cup |
tomatoes, canned
chopped |
|
| 1 | teaspoon |
garam masala
|
*
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | x |
cinnamon sticks
|
*
|
| 4 | each |
cloves
|
*
|
| 2 | each |
garlic cloves
squashed |
|
| 1 | x |
ginger
fresh, chopped |
*
|
| 1 | each |
green chili peppers
finely chopped |
*
|
| 1E+1 | ml |
coriander
ground |
|
| 177 | ml |
tomatoes, canned
chopped |
|
| 5 | ml |
garam masala
|
*
|
| 15 | ml |
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.
