Ingredients
| 200 gm |
(Suma) dried chick peas |
| 30 ml |
sunflower oil |
| 5 ml |
cumin seeds |
| 5 ml |
onion seeds |
| 1 |
medium to large onion |
| to taste |
FAIRTRADE freshly ground black pepper |
| 1 400 gm tin |
chopped tomatoes |
| 500 gm |
potatoes |
| 6 |
cloves garlic |
| 10 ml |
ground ginger |
| 5 ml |
FAIRTRADE chili powder |
| 5 ml |
salt |
| 10 ml |
ground corander |
| 10 ml |
garam masala |
| 5 ml |
FAIRTRADE Turmeric |
| FAIRTRADE |
Sources
Fresh food
Chili peppers
Rice
Herbs and Spices
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Method
Preparation
Soak the chick peas overnight and
cook in the ususal way.
Skin the onion and chop into strips.
Skin the garlic and crush, add the ginger and chili.
Using a little water mix the garlic, ginger and chili into a paste.
Peel the potatoes and cut into bite sized chunks.
Measure out the seeds and (separately) the remaining spices.
Cooking
Heat the oil and add the seeds. Let them jump for 10 to 20 seconds to release the flavours.
Add the onions and fry until slightly browned (just a bit past translucent).
Add the garlic and ginger paste and stir round. Fry on medium heat for a minute.
Add the tomatoes and stir-fry on medium to high heat for a few minutes.
Than add the salt, ground coriander, garam masala and turmeric. Stir to mix well.
Add the potatoes and about 200 ml water and bring to the boil.
Cover and simmer for 15 minutes until the potatoes are soft.
Add the chick peas and heat through.
Add some chopped fresh coriander leaf, and a little more water if needed, and then simmer for another 10 minutes.
To serve
Serve with Pitta bread or brown rice.
Variations
Fresh chilli and ginger can be used to good effect in place of the dried.
Canned chick peas can be substituted for the dried / soaked / cooked chick peas.
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