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Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Dried chickpeas

  2. Salt to taste

  3. 2 tablespoons 30ml Vegetable oil

  4. 2 tablespoons 30ml Onions - sliced (medium)

  5. 2 tablespoons 30ml Tomatoes - chopped (large)

  6. 1 cup 237ml Tomato paste

  7. 1 cup 237ml Water

  8. 1 teaspoon 5ml Ground coriander

  9. 1 teaspoon 5ml Cumin seed

  10. 1 teaspoon 5ml Cayenne

  11. 1/4 teaspoon 1 1/3ml Turmeric

  12. Hot cooked rice

  13. Onion rings for garnish

  14. Chopped coriander for - garnish

Instructions Jump to Ingredients ↑

  1. From "The New York Times Cook Book," edited by Craig Claiborne.

  2. Soak the chickpeas overnight in water to cover. (Or use the quick-soaking method.) Drain and add water to cover to a depth of 1 1/2". Add salt and simmer two hours or longer, until the chickpeas are tender.

  3. Meanwhile, heat the oil in a saucepan, add the onions and cook until wilted. Add the tomatoes, tomato paste, water and spices. Add the chickpeas and simmer 30 minutes longer. Serve hot over rice, garnished with onion rings and coriander.

  4. Makes 12 or more servings.

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