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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 1 (19 fluid ounce) can chickpeas
- 1 tablespoon fresh ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 tablespoons tomato paste (1/2 a can)
- 1 dash salt
- water
- milk
- olive oil
Method
- In a medium pot, fry garlic and ginger in a bit of olive oil (not so hot that it smokes).
- Add tomato paste and enough water to make a soupy texture.
- Stir well.
- Add chickpeas, add salt.
- Heat to almost boiling.
- Add enough milk at end and just heat through, enough to make a creamy texture.
- Serve on a bed of rice, and enjoy!
