[CH] Chickpeas
Doug Irvine (dougandmarie@home.com)
Wed, 01 Sep 1999 20:04:10 -0700
Hi Patty...finally got to this request of yours. As I usually change the
recipe around to suit my mood, this may not be identical to the last one,
but here it is anyway....Hot Chile Chickpeas
1 large vidalia, walla walla, or similar onion, chopped medium
3 cloves of garlic, peeled and minced
1 inch of ginger root, peeled and minced
1 teaspoon madras curry powder
1 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
2 cans chickpeas, drained and rinsed of the salt
1 can Mexican tomatoes, or Roma tomatoes, with extra chile
2 Habanero chiles, seeded and chopped fine(use a glove)(or suffer!)
As much lemon juice as you wish, or lime juice, to flavor it.
Simmer onion, garlic, ginger and the chopped habs in a little olive oil,
add the curry and garam masala....add more of each if you wish, then let
this simmer slowly until onion transparent...add 2 tbs lemon or lime
juice, and add the tomatoes, let this simmer for awhile, and add the
chickpeas....taste for seasoning, and if this needs thickening, mix in a
little cornstarch and water...1 tbls of each, until thickened to your
liking. I usualy sere this with either Calvin's powder or Jim Campbells
hab powder, if it is not hot enough...Enjoy, Cheers, Doug in BC