Curried Chickpeas
2 - 3 small onions
3 teaspoons olive oil
2 cloves garlic
1 teaspoon of minced ginger
2 16oz cans of chick peas
2 teaspoons of tomato paste
1/4 teaspoon curry powder
1/4 teaspoon garam masala
1/4 teaspoon dried pepper seeds (optional)
1. Warm the olive oil in a large skillet with large sides. Finely chop the onions, garlic and ginger. When oil warm, add the onion, and garlic and ginger. Cook until onions are tender.
2. In a food processor, crush one can of chick peas. Add all chick peas, the tomato paste and the spices to the skillet. Add the water in the chick peas cans as well. It has good flavour.
3. Stir the mixture. Bring to a soft boil (medium heat). Continue to simmer until the mixture is at your desired consistancy. I like it thick, so it simmers for about 30 minutes.
4. Serve hot over a bed of rice.
SO HOW'D IT GO?
this recipe is excellent! especially as a base. I added a can of diced tomatoes and also way more curry powder and garam masala (I didn't measure, but it was definitely more than a quarter teaspoon). this batch was the best chana masala I've made yet!