We love East Indian food. This is a favourite dish of ours. Well a favourite for all of our family except one who has sworn against chick peas. I have to work a little more on expanding his palate. This savory curry dish, spiced to taste, is perfectly complimented with basmati rice and cooled with the traditional Indian raita. You can also have some naan bread with it if the raita isn’t cutting the heat enough for you.
- 2 tbsp. Olive oil
- 1 large Diced Onion
- 1 large Diced Tomato
- 1 piece Fresh Ginger root
- 2 cloves garlic
- 1 tbsp. Tomato paste
- 1 tsp. chili powder
- 1 1/2 tsp. coriander powder
- 1/2 tsp. tumeric powder
- 3/4 tsp. guaram masala powder
- 19 oz can chick peas
- 1 to 1 1/2 cups water
- Salt & Pepper to taste
- 2 tbsp. Chopped Coriander leaves
- 1/2 cup plain yogurt
- 1/2 cup seeded English cucumber
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. chopped green onions
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- Use a food processor to blend together the tomato, onion, garlic, ginger.
- Heat oil in a sauté pan and add the prepared onion – tomato paste. Cook for few minutes,stirring well in between, until oil starts to separate.
- Reduce the heat to low and add chili, coriander, turmeric and garam masala. Mix well and cook for about a minute.
- Add water,chickpeas including liquid in can as well as salt and pepper to taste.
- Cover the pan and cook for about 15 to 20 minutes or until done.
- Add chopped coriander leaves. If you require a thicker gravy add a liaison like 1 tsp. cornstarch with a little cold water and cook until desired consistency is reached.
- Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.