The first
time I made these Indian-spice flavoured legumes, my relative Dineshi wanted me
to put the recipe on this blog. That was several months ago and I have been
procrastinating. Then last weekend, during a pot luck dinner with my workmates,
again this easy-to-make dish proved unexpectedly popular and I got requests for
the recipe. Finally, thought of writing out this recipe several times over has
propelled me out of my lazy ways! Here goes…
What you’ll need:
2 x 400g
cans chickpeas, drained
2 medium
onions (either red or brown), sliced
1 teaspoon
grated ginger
½ teaspoon crushed
garlic
1-2 fresh
green chillies, finely sliced. (Substituted 1/2 tablespoon of red chilli powder)
½ teaspoon
turmeric
3 tablespoon
oil or oil/butter combo
400g diced
tomatoes
1 tablespoon coriander powder
2 teaspoons
garam masala
2
tablespoons lemon juice (optional, or use 1 tablespoon)
2-3
tablespoons chopped coriander leaves
What to do:
Fry sliced onions
in hot oil until they brown at the edges, then add ginger, garlic and turmeric.
Fry for several minutes more. Add tomatoes, cook until pulpy (generally 10-15
minutes), then add coriander powder and drained chickpeas, with about a cup of
water. More water can be added if the gravy is too thick. Partially cover pan
and cook for roughly half an hour. Then during the last few minutes of cooking,
add garam masala (and lemon juice if using) and chopped coriander leaves. Stir
through and take off fire. This is good
with rice or Indian roti. The last time I served this was with ready-made
paratha and cucumber raita.
