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Very Spicy Chickpeas |
This dish, a staple street food of the bazaars of Old Delhi, is wonderfully tasty and hot. Our version will knock your socks off. |
Serves - 4-6 Heat 5 (1-5) |
Rating - 4 (1-5) |
Prep Time 10 Minutes Cooking Time 20 Minutes
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Ingredients |
5 Tablespoon Vegetable Oil
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2 Onion, chopped
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8 Garlic Cloves, chopped
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2 Tablespoon Coriander
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2 Teaspoon Ground Cumin
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1 Teaspoon Cayenne Pepper
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1 Teaspoon Turmeric
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6 Tablespoon Tomatoes, chopped
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1 Kg Chickpeas
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2 Teaspoon Cumin Seeds
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2 Teaspoon Red Pepper
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2 Teaspoon Garam Masala
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Salt, to taste
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1 Tablespoon Lemon Juice
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1 Green Chilli, chopped
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5 Teaspoon Ginger, grated
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Method |
Heat the oil in a pot over a medium flame.
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When hot put in the minced onions and garlic.
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Stir and fry until the mixture is a rich brown shade.
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Turn heat to medium low and add the coriander cumin cayenne and turmeric.
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Stir for a few seconds.
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Now put in the finely chopped tomatoes.
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Stir and fry until the tomatoes are amalgamated with the spice mixture and brown lightly.
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Add the drained chickpeas and 1 cup water.
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Stir.
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Add the ground roasted cumin, red pepper, garam masala, salt and lemon juice.
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Stir again.
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Now cover and turn the heat to low and simmer for 12 minutes.
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Remove cover and add the minced green chilli and grated ginger.
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Stir and cook uncovered for another 30 seconds.
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Serve.
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