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Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Cooked chick peas

  2. 1 cup 237ml Chick pea stock

  3. 1/4 cup 59ml Light vegetable oil

  4. 2 cups 125g / 4.4oz Finely chopped onions

  5. 2 teaspoons 10ml Chopped garlic

  6. 2 tablespoons 30ml Shredded ginger

  7. 2 teaspoons 10ml Ground coriander

  8. 1/3 teaspoon 1.7ml Ground cardamom

  9. 1 1/2 teaspoons 7 1/2ml Lemon juice

  10. 1/4 teaspoon 1 1/3ml Red pepper

  11. 1/4 teaspoon 1 1/3ml Black pepper

  12. 1 teaspoon 5ml Tomato - chopped (medium)

  13. 1 tablespoon 15ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in a large pot over medium heat. Add onions and fry for 5 minutes. Add garlic and ginger and fry for 2 minutes. Add all the spices plus the lemon juice. Mix well and fry for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, salt and another 1/2 cup of water. Cover and simmer over low heat for 10 minutes. Add chick peas and cook, covered, for another 10 minutes. Serve garnished with sliced onion and green chiles. Serve with any puffy bread.

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