Spicy chickpeas
Ingredients:
5 tbsp Vegetable oil
2 medium Onions -- peeled and chopped
8 Garlic cloves -- peeled and minced
1 tbsp Ground coriander seeds
2 tsp Ground cumin seeds
1/4 tsp Ground cayenne pepper - or more
1 tsp Ground turmeric
6 tbsp Red-ripe tomatoes (finely chopped, skinned) fresh or canned
2 tins of chickpeas
2 tsp Ground roasted cumin seeds
2 tsp paprika
1 tsp Garam masala
1/2 tsp Salt (or to taste)
1 tbsp Lemon juice (or more)
1 Fresh hot green chili-- minced
2 tsp Fresh ginger-- (very finely grated)
Method
Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir for a few seconds.
Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the drained chickpeas and 1 cup water. Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice. Stir again.
Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds.
This is one of my favourite recipes ever, really delicious, cheap and healthy. Also it gets more tasty if you leave it in the fridge overnight, and freezes well.