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Categories:
vegetable oil onion garlic ground cumin ground coriander turmeric cumin curry powder paprika salt chickpeas tomatoes water fresh ginger green chile
Viewed: 40 - Published at: 9 years agoIngredients
- 1 teaspoon vegetable oil
- 1 small onion, minced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 12 teaspoon ground coriander
- 12 teaspoon turmeric
- 1 teaspoon cumin seed
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 14 teaspoon salt
- 1 (15 ounce) can chickpeas
- 1 tomatoes, chopped
- 12 cup water
- 1 teaspoon fresh ginger
- 12 fresh green chile, minced
Method
- In a heavy pot with a lid heat oil to medium and add onions & garlic.
- Cook, stirring regularly for 5 minutes or so.
- You want the garlic and onions to actually start to brown.
- Turn heat to medium low and add ground cumin, turmeric, cumin seeds, curry powder, coriander, paprika and salt.
- The spices should become fragrant when they hit the heat.
- Just dont stand too close or you risk a sneeze.
- Stir for 60 seconds, then add the tomato and cook for another 3 minutes stirring regularly.
- Add chickpeas and water and stir to combine.
- Cover with a lid and cook for 10 minutes.
- It should be at a gentle simmer.
- Add chili and ginger, stir for another 30 seconds and serve.
