Contributed By: marcypetro
http://cheaphealthygood.blogspot.com/search/label/Recipes%3A%20Mains
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Vegetarian
Meal Type: Entree
Ingredients
2 15-oz Cans chickpeas (see the original recipe for dried bean instructions)
1 tbsp Canola oil
1 Medium onion, finely chopped
1 Large can diced tomatoes (use a large, fresh tomato when in season)
2 Green chilies, finely chopped
1 tbsp Ginger-garlic paste (or 4 cloves garlic, minced and 1 1/2 inch piece ginger, grated)
1 tbsp Tomato paste
1 tsp Cumin seeds
1/2 tsp Red chili powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Garam masala
Salt, to taste
Cilantro, chopped for garnish (about 1/4 cup)
Water, as needed
Preparation
1) Heat oil in a deep pan or wok, and sauté cumin seeds till they begin to pop.
2) Reduce heat, and add in onions, green chilies, garlic, and ginger. Fry until lightly browned.
3) Stir in salt and spices, and fry for a few more seconds.
4) Add in the tomatoes and tomato paste, and cook for a few minutes to combine well.
5) Add chickpeas and about a cup of water. Let cook on low heat for 8–10 minutes.
6) Top with fresh cilantro leaves. Serve warm with naan (bread) or rice.
7) Breathe deep and try not to eat it all at once.
Cook's Notes
Nutrition Information