Breadcrumbs
| Chickpea Vindaloo
| Tofu Curry
| Vegan Seafood Korma
| Tofu and Peanut Butter Curry
| Luchi
| Mint and Coriander Chutney
| Satay sweet potato curry
| Very Spicy Chickpeas
|
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 Tablespoon Vegetable Oil |
2 Onion, chopped |
8 Garlic Cloves, chopped |
2 Tablespoon Coriander |
2 Teaspoon Ground Cumin |
1 Teaspoon Cayenne Pepper |
1 Teaspoon Turmeric |
6 Tablespoon Tomatoes, chopped |
1 Kg Chickpeas |
2 Teaspoon Cumin Seeds |
2 Teaspoon Red Pepper |
2 Teaspoon Garam Masala |
Salt, to taste |
1 Tablespoon Lemon Juice |
1 Green Chilli, chopped |
5 Teaspoon 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. |