by Shashi Raghu
Ingredients :
3-4 cups of chickpeas – Soak overnight or 8 hrs min, steam with sprinkle of salt till soft, about 25 minutes
4-5 potatoes (optional), cut in small pieces
1 big onion, chopped
1-2 tomatoes, chopped
1/2 Tbsp. of mustard seeds/cumin seeds
1 Tbsp. olive oil
4 – 5 stems of cilantro, chopped to garnish
masala (Medium spicy)
Mix in a bowl:
1 Tbsp. chili/cayenne powder
1 Tbsp. turmeric powder
1 Tbsp. coriander powder
1 Tbsp. garam masala (buy at earth fare or online)
1 Tbsp. Himalayan salt
small to medium sized piece of ginger, grated
1 clove of garlic, chopped (optional)
Start with olive oil on low heat add cumin and mustard seeds to roast mildly, add potatoes and onions fry for 2 mins till soft and onions are caramelized, add tomatoes stir till soft and when the tomatoes starts to break down, add cup of masala, and steamed chickpeas and mix thoroughly, cover lid to steam for 2 minutes. Garnish with cilantro.
Serve with bread, naan or rice.
