INGREDIENTS

INSTRUCTIONS

Wash the chick peas well, using at least three changes of water. Pick
them over and remove any with blemishes. Cover well with cold water
and leave overnight to soak.
The next day, wash the chick peas again and put into a saucepan with
enough water to cover them.
Add the cinnamon and salt, bring to the boil, cover and simmer gently
for 1 1/2 hours until the chick peas are soft. Add extra water if
need be to prevent them from sticking. Depending on the state of
ripeness of the chick peas more or less boiling will be necessary to
make them soft. Once the chick peas are soft, drain and put them to
one side.
Heat the ghee or cooking oil in a heavy saucepan and peel and chop
finely the onion and garlic. Remove the seeds from the green pepper
and chop finely. Add the onion, garlic and pepper to the pan and fry
for 2-3 minutes. Crumble in the dried red chilies and stir for a
further 30 seconds. Add the turmeric, fenugreek seeds, cumin and
coriander powder and stir in well. Now add the tomato puree, cloves
and cardamoms. Stir well and continue to cook for a further 2 minutes.
Add the chick peas and a little boiling water, keep stirring and
turning the chickpeas until they are fully mixed with the spice
mixture. After 10-15 minutes, add the garam masala and the chopped
mint. Continue to stir and boil off any excess liquid to leave a very
dry sauce with the chick peas. Serve piping hot.
Per serving: 217 Calories; 20g Fat (79% calories from fat); 2g
Protein; 11g Carbohydrate; 24mg Cholesterol; 462mg Sodium
NOTES : I just use crushed red pepper flakes in place of the dry red
chilies.
Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If you’re too open minded, your brains will fall out”