I really love all kinds of beans, and chickpeas are the best as far as I am
1 medium onion
2-3 cloves garlic, coarsely chopped
1 T cumin seeds
1 T tumeric
2 inch long chunk of fresh peeled ginger, chopped
1/2 cup canned or fresh tomato sauce or 1 smallish tomato
several sprigs of cilantro (optional)
spicy stuff (chiles, cayenne powder, chopped fresh jalepenos)(optional)
Place the above ingredients in a blender and blend until smoothish, add
water if it is too thick to mix properly.
Pour the above paste into a saucepan on medium high heat and stir until it
until it starts to darken and gains aroma. Keep stirring or it will burn.
If you desire, add a vegetable like....
a head of cauliflower, chopped into small florets or 2 carrots, diced medium
or both (or a winter squash)
and stir the mixture to coat the vegetable with the spice paste, add small
amount of water if there is no liquid at the bottom of the pan and allow the
vegetables to steam until nearly done.
Add 1 or 2 cans of chickpeas and mix well, as soon as the chickpeas are
heated through, it is ready and boy is it delicious on a bed of brown rice.
Serve with NF plain yogurt or cucumber raita. YUMMY. BTW, more tender,
quick cooking vegetables, like spinach, summer squash, frozen peas or corn,
can be added with the chickpeas. Or it can be cooked sans vegies, only
I'd bet this recipe would also be great with great northern beans and
carrots and spinach.
Tam in Atlanta