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Recipes - Chick Pea Curry Recipe

Recipe Name

Chick Pea Curry

Submitted by

Hej

Recipe Description

you can eat it as a main meal on cooked rice or other grains. Note: you should soak raw chick peas for 12 hours before cooking. To reduce cooking time, use 4 15 oz. cans chick peas and reserve liquid to add to pot. NOTE: Add 1 tsp of GARAM MASALA along with the other spices. This one is not listed in the ingredients on the site.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	90	Ready In (minutes)	105

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	vegetable oil
3	medium (2-1/2" dia)	Onion, chopped
4	clove	garlic minced
3	teaspoons	fresh ginger, minced
2	teaspoons	Spices, ground cumin
2	teaspoons	coriander, ground
2	teaspoons	turmeric, ground
2	cups	Garbanzo beans, dry
4	medium whole (2-3/5" dia)	Tomatoes (chopped)
1	medium (approx 2-3/4" long, 2-1/2" dia)	Bell Peppers, chopped
4	plants	cilantro, fresh, chopped

Steps

Sequence	Step

1	Soak the chickpeas for 12 hours in the fridge.
2	Drain and rinse the chickpeas. Place in large pot, and cover with water. Cook. Drain. Put aside.
3	Use pot to heat oil and saute onions, bell peppars, ginger, and garlic for 5 minutes. Add spices and saute for 1 more minute.
4	Add cooked chickpeas to pot. Add water to just cover beans. Stir well. Bring to a simmer, and simmer on low for 10 minutes.
5	Add tomatoes and simmer until tomatoes warm.
6	Serve. Sprinkle chopped fresh coriander leaves on each serving.

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