Summary:
Hot and Spicy Chick Peas By: The Skinny Cook
This delicious Chick pea curry recipe is fully vegetarian, in
the tradition of Vegetarian Indian cooking.
Who said vegetables recipes can't be delicious?
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Hot and Spicy Chick Peas (VEGETARIAN RECIPE)
Makes 2 servings in 45 minutes VEGETABLES / Asian (India) / Side
Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the
most extensive vegetable dishes in the world. This is not only
because of the predominant Hindu religion with its respect for
all living creatures. Also feeding 1 billion Indian people
nowadays can be done much more efficiently by growing vegetables
in stead of animals. Last but not least: when a refrigerator is
not available, it is much easier to use up small portions of
vegetables, in stead of having to slaughter and store 1 big
animal.
For vegetarian dishes, you will notice that each Indian region
has distinct cooking techniques and flavoring principles to
prepare them.
You have probably also noticed that there are many, many
"curry"-recipes. Actually "Kari" is the Tamil (one of the many
languages spoken in India) translation for the English word
"sauce". And "curry" is the western way of pronouncing this
word.
Before coming to Malaysia, my simple western recipe for using
chick peas was to add them in thick soups... Since Malaysia is
the melting pot of all Asian cuisines, I notice that there are
as much chick pea curry recipes as that there are people here.
Here is one of them: a home-cooked chick pea curry recipe from
my Indian friend Ssussi. She uses a lot of fresh ingredients and
her recipe takes a bit more of your time than expected for such
a simple yet delicious dish.
INGREDIENTS
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
*
Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste
PREPARATION
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the
vegetable oil until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground
coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a
further 10 minutes.
5. Add "garam masala", lemon juice and stir in the fresh
coriander. Cook gently for 2-3 minutes, adding more liquid, if
needed, to make a sauce.
Serve with "naan bread", "chapati" or as a side dish.
About the author:
The Skinny Cook aka Stef Glassee, is a Belgian chef living in
Malaysia : the melting pot of Asian cuisine.
Find more delicious home-tested recipes at :
http://www.theskinnycook.com
Skinny Cooks'
Home-Recipes : Eurasian Cooking, Food and Tips!
