Curried Chickpeas
Curried Chickpeas
| 4 cups cooked / canned chickpeas | 1 tsp ground cumin |
| 1 large onion, chopped | ½ tsp cinnamon |
| 2 cloves garlic, chopped | ¼ tsp ground cloves |
| 1 Tbs oil | ¼ - ½ tsp chilli powder |
| 1 tsp grated fresh ginger | 425gm tin whole tomatoes |
| 1 tsp turmeric |
- Soak 1½ cups dried chick peas in water overnight, then boil in unsalted water for about 2 hours or until tender. Alternatively, use about 4 cups of canned chickpeas, drained
- In a large pot, cook the onion and garlic in the oil until transparent but not browned
- Stir in the seasonings (use the smaller measure of chilli for a milder flavour). Cook for a few minutes longer
- Add the tomatoes, then the drained chickpeas, and cook gently for about 15 minutes
- Break up slightly with a potato masher to thicken the mixture if you desire
- Add a little salt and sugar to taste if you started with dry chickpeas
- Serve with rice