|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
An indian feast; part 1! sweetly spiced chickpeas
 This recipe will be in three posts I think, the whole meal was made up of what could be three different side dishes. I put them all together to make a delicious spicy dinner which was a total hit. This is part one, sweetly spiced chickpeas. It's easy and satisfying, not as spicy as part two (coriander mint chutney), and not as filling as part three (aloo tikki, fried potato cakes filled with spiced peas!!) To make enough for 2 people, you'll need: 2 tbsp vegetable oil 1 chopped white onion 2 chopped garlic cloves 2 tsp chopped fresh ginger 2 tsps ground coriander seed 1/2 teaspoon ground cardamom (this can be difficult to find, so instead you could throw in 3 or 4 cardamom pods, then pick them out at the end) 1 tomato, diced 1 can chickpeas Heat the oil and fry the onions in it until they're lightly browned over a low-medium heat. Make sure the heat is low, then add the garlic and ginger and cook for another 2 minutes (garlic burns easily).  Add the coriander seed and whatever type of cardamom that you're using for about another 2 minutes. The onions should be almost gooey by now. Throw in the tomato, chickpeas with their liquid-important! They'll be much too dry without this. Add some salt and pepper here maybe too. Turn the heat up to medium and simmer for about 10 minutes. Once it's all thickened up nicely, tip it into a serving dish and cover to keep warm. Part 2 next!   related searches : Indian
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers
