| 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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