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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 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 5 tbsp Vegetable Oil |
| 2 Onions, finely chopped |
| 8 Garlic Cloves, finely chopped |
| 2 tbsp Coriander |
| 2 tsp Ground Cumin |
| 1 tsp Cayenne Pepper |
| 1 tsp Turmeric |
| 6 tbsp Tomatoes, chopped |
| 1 kg Chickpeas |
| 2 tsp Cumin Seeds |
| 2 tsp Red Pepper |
| 2 tsp Garam Masala |
| Salt, to taste |
| 1 tbsp Lemon Juice |
| 1 Green Chilli, chopped |
| 5 tsp Ginger, grated |
| Method |
| Heat the oil in a pot over a medium flame. |
| When hot put in the minced onions and garlic. |
| Stir and fry until the mixture is a rich brown shade. |
| Turn heat to medium low and add the coriander cumin cayenne and turmeric. |
| Stir for a few seconds. |
| Now put in the finely chopped tomatoes. |
| Stir and fry until the tomatoes are amalgamated with the spice mixture and brown lightly. |
| Add the drained chickpeas and 1 cup water. |
| Stir. |
| Add the ground roasted cumin, red pepper, garam masala, salt and lemon juice. |
| Stir again. |
| Now cover and turn the heat to low and simmer for 12 minutes. |
| Remove cover and add the minced green chilli and grated ginger. |
| Stir and cook uncovered for another 30 seconds. |
| Serve. |