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1 tablespoon vegetable oil
2 medium onions, minced
1 garlic clove, minced
2 teaspoon grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenned pepper (or less for milder)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (or extra lemon—see below)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped (or 1 15-oz. can of whole tomatoes with
its juice, chopped small)
2/3 cup water
4 cuips cooked chickpeas (or 2 15-oz. cans chipeas, drained and
rinsed)
1/2 teaspoon salt
juice of 1/2 lemon (or 1 lemon, if no anchoor powder, above)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper
and sauté over medium heat until browned, about 5 minutes. Turn
heat down to medium-low and add the coriander, cumin, cayenne,
turmeric, cumin seeds, amchoor (if using it), paprika and garam
masala.
Cook onion mixture with spiced for a minute or two, then add the
tomatoes and any accumulated juices, scraping up any bits that
have stuck to the pan. Add the water and chickpeas. Simmer
uncovered for 10 minutes, then stir in salt and lemon juice.
Serve with basmatic (or other) rice.
Source: Jackie Sojico (from smittenkitchen.com)
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