Very Spicy

2 md Onions; peeled and minced

8 Garlic cloves

-- peeled and minced 1 tb Ground coriander seeds

2 ts Ground cumin seeds

1/4 ts Ground cayenne pepper

- or more 1 ts Ground turmeric

6 tb Red-ripe tomatoes

-- (finely chopped, skinned) -- fresh or canned 40 oz Canned chickpeas; -OR-

4 1/2 c -Home-cooked chickpeas

2 ts Ground roasted cumin seeds

1 tb Ground amchoor (opt.); OR...

1 sm -Lime (juice & pulp only)

2 ts Kashmiri red pepper

1 ts Garam masala

1/2 ts Salt (or to taste)

1 tb Lemon juice (or more)

1 Fresh hot green chili

-- minced 2 ts Fresh ginger

24 hours. DIRECTIONS:

1 cup water. Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice. Stir again. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another

30 seconds.Source: World-of-the-East Vegetarian Cooking - by Madhur JaffreyPublished in : The Herb Companion - February/March

1993Typed for you by Karen Mintzias