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11 December 2012,23:59 by
V.Chitralekha

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TANGY SPICY CHICKPEAS

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan. Add in the onion and fry for about 2-3 minutes, then add the ginger and continue cooking for about 1-2 minutes or until golden.
  • Add in the tomato, chilli, coriander powder and salt. Cook, stirring at least for 5 minutes, add little water if needed.
  • Add the chickpeas and the remaining water, bring to the boil and simmer for 3-5 minutes.
  • Add the remaining spices and cook until most of the liquid has evaporated
  • Garnish with the fresh coriander, onion and tomato slices. Serve hot.

INGREDIENTS

  • 500 grams chickpeas
  • 50 grams tomato, chopped
  • 2 tablespoon IDHAYAM sesame oil
  • 50 grams onion, chopped
  • 100 ml hot water
  • 1 tablespoon coriander powder
  • 2 teaspoon of dried pomegranate seeds
  • 2 inch piece of fresh ginger, peeled and cut into fine shreds
  • 1-2 green chillies, halved lengthways
  • 2 teaspoon roasted cumin powder
  • 1 teaspoon channa masala
  • ½ teaspoon garam masala
  • Salt to taste
  • Chopped fresh coriander
  • Thin raw onion and tomato slices to garnish

1 comment for “Tangy Spicy Chickpeas”

  • nimmy
    Posted 23 July 2013 at 03:14:02

    nice recipes

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