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Family Health - Episode 8

 

East Indian Curried Chickpeas

 

Be sure to use fresh lemon juice to enhance the flavor of this dip.

Vegetable Oil 25 mL
onions, finely chopped 2
garlic cloves, minced 2
minced fresh gingerroot 10 mL
curry powder 5 mL
can (28 oz/796 mL) Tomatoes, drained and coarsely chopped 1
can (19 oz/540 mL) Chickpeas, rinsed and drained 1
water 125 mL
ground cinnamon and pepper 1 mL
chopped fresh mint or parsley 50 mL
lemon juice 15 mL
finely chopped fresh green chilies 5 mL




-In large skillet, heat oil over medium-high heat. Add onions, garlic and ginger, cook 3-5 minutes, or until softened and lightly browned. Stir in curry powder and cook 1 minute, stirring constantly.

-Add tomatoes, chickpeas, water, cinnamon, pepper, mint, lemon juice and chilies.
Stir to combine and simmer uncovered 10 minutes, or until thickened.

Serve over Basmati rice or couscous.

PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
MAKES 4 SERVINGS


 

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