One of the easiest chickpea recipes to make, yet so tasty one. This vegetarian dish will require a little less than 20 mins of cooking.
It can be served on its own, with a bit of bread, or as a side for boiled rice or quinoa.
I think this is one of traditional Indian recipe. Tweak the taste to your liking by adjusting amount of spices or even spices themselves. The recipe calls for garam masala, but a good curry powder will work as well.
I always soak and boil chickpeas myself, drain them before using here (preserve a bit of water they were cooking in). Using canned ones is an option as well, it will certainly be quicker. If going this route, use water at step 10.
- Soak and boil 1.5 cups of dry chickpeas, and about cup of water they are cooking in
- 1-2 onions
- 2 to 3 garlic cloves
- 2 large tomatoes
- 2 tablespoon olive oil
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 2 teaspoons grated fresh ginger
- 1 tablespoon of lemon juice
- Bunch of fresh cilantro
- Salt to taste
- Olive oil
How to prepare, step-by-step:
- Prepare ingredients: blanch tomatoes if you like:
- Warm up big skillet with olive oil, peel and chop onions and fry them until translucent over moderate heat, stir from time to time:
- Peel, flatten and chop garlic cloves, add them to the skillet, continue to cook until onions are colored, continue stirring:
- Add grated ginger:
- Turmeric and garam masala spices:
- Pour boiled chickpeas in:
- Add diced tomatoes:
- Pour lemon juice in:
- Add enough of liquid chickpeas were boiling in to the skillet, the mixture should be stew-like, not too liquid. Cook everything together for 10 minutes, stir from time to time:
- Turn heat off, add chopped cilantro:
- Salt to taste:
- And serve: