posted by Meryl 04-04-102 10:02 PM
Chickpea Curry
4-6 servings
2 cans chickpeas
3 tablespoons ghee, oil or butter
2 medium onions, finely chopped
1/2 teaspoon powdered ginger
2 cloves garlic, crushed
1 to 2 green chilies (1 for more mild)
1/2 teaspoon ground turmeric
1 can tomatoes with juice
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
2 to 3 tablespoons fresh coriander leaves, chopped
Drain the chickpeas and reserve the liquid.
Heat the ghee, butter or oil in a large saucepan. Add the onion, ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden. Add the tomatoes and cook for about 2 minutes. Add the chickpeas and ground coriander and cook for 10 minutes. Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes. Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
Serve over rice or with Indian breads.