Ingredients
2 16 oz cans chickpeas/garbanzo beans
1/2 onion ( medium to large size)
1 inch piece of ginger root
4 cloves of garlic
2-3 green serrano chilies
cilantro for garnish
buttermilk or blended yogurt- 1/2 cup
fresh tomatoes - 3 medium sized or
1 small can of tomato sauce
1-2 cups water
3Tbsps olive oil
Salt to taste
1/4 tsp of red cayenne pepper
1/2 tesp of turmeric
1/2 tsp of dry coriander powder
1/4 tsp of cumin powder
1/4 tsp of cinnamon powder
Preparation
Drain the beans from the cans and wash them well. Blend the onion, garlic, ginger and green chilies with small amount of water to form a thick paste. Heat a sauce pan, add oil and add the blended ginger garlic and onion paste and fry on medium heat till the paste is light brown. Add pureed tomatoes to the mix and cook by stirring for another 4-5 minutes. Add half can of tomato sauce and let cook for another 3-4 minutes on low heat. Add the spices and mix them in and cook for 2-3 minutes. Slowly add the yoghurt to this sauce and keep on stirring till the yoghurt completely incorporates in the sauce. Add the chickpeas and mix well. Add water according to desired level of thickness of curry. Let simmer for 10-15 minutes at low heat. Adjust the salt according to taste. Garnish with fresh cilantro and serve with cumin rice or indian bread.
