| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Vidalia; walla walla, or similar onion, chopped medium |
| 3 |
|
Cloves of garlic; peeled and minced |
| 1 |
|
Inch of ginger root; peeled and minced |
| 1 |
ts |
Madras curry powder |
| 1 |
ts |
Garam masala |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
cn |
Chickpeas; drained and rinsed of the salt |
| 1 |
cn |
Mexican tomatoes; or Roma tomatoes, with extra chile |
| 2 |
|
Habanero chiles; seeded and chopped fine, (use a glove)(or suffer!) |
|
|
Lemon juice; As much as you wish, or lime juice, to flavor it |
INSTRUCTIONS
Simmer onion, garlic, ginger and the chopped habs in a little olive oil,
add the curry and garam masala....add more of each if you wish, then let
this simmer slowly until onion transparent...add 2 tbs lemon or lime juice,
and add the tomatoes, let this simmer for awhile, and add the
chickpeas....taste for seasoning, and if this needs thickening, mix in a
little cornstarch and water...1 tbls of each, until thickened to your
liking. I usualy sere this with either Calvin's powder or Jim Campbells hab
powder, if it is not hot enough.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@home.com> on Sep
01, 1999, converted by MM_Buster v2.0l.
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