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PrintSAVOURY CHICKPEAS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat ghee in large saucepan, add onion, garlic and ginger; stir over medium heat for about 3-5 minutes or until onions are soft.
- Stir in turmeric and garam masala; stir over medium heat for a minute.
- Stir in the water followed by the tomato, chilli, bay leaves with half the coriander and all the chickpeas. Bring to boil.
- Simmer to low for about 45-50 minutes or until chickpeas are tender, stirring occasionally.
- Stir in remaining coriander and lemon juice.
INGREDIENTS
- 220 grams dried chickpeas, cleaned, soaked, rinsed and drained
- 2 tablespoon ghee
- 220 grams brown onions, chopped
- 2-4 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 220 grams tomatoes, peeled, chopped
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 600 ml water
- 1 tablespoon lemon juice
- 2 small fresh green chilies, seeded, chopped
- 2 bay leaves
- Salt, to taste
- 2 tablespoons chopped fresh coriander
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