Curried Chick Peas
185 g(6 oz/1 cup) dried chick-peas
2 tablespoon vegetable oil
1 small onion, finely chopped
2.5 cm (1 in) piece fresh root ginger , grated
2 cloves garlic, crushed
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Garam Masala
1/2 teaspoon chilli powder
2 teaspoon chopped fresh coriander
Wash chick-peas, then put in a saucepan with 500 ml (16 fl oz / 2 cup) fresh cold water. Bring to the boil for 10 minutes, then reduce heat and simmer, partially covered, for 1 hour. In a seperate pan, heat oil, add onion and fry for about 8 minutes, until soft and golden brown
Add ginger, garlic, turmeric, cumin, garam masala and chili powder and fry fro 1 minute. Stir in click-peas and their cooking water and season with salt. Bring to the boil, then simmer, covered, for 20 minutes until chick-peas are very tender but still whole. Serve hot, sprinkled with chopped fresh coriander.
Melisa Karne is Part time Chef, cooks only for friends and family. Professionally Melisa is SEO Director at Arcapps.com, ArcApps’ mission is to help companies grow, succeed and prosper by harnessing the power of mobile applications and app technology.