Indian Chickpeas
By: Helen Pitlick
Published: Friday, January 1, 2010 - 3:17am

Ingredients




2 (400g) cans chickpeas
2 melium sized onions finely chopped
1 teaspoon grated ginger
1/2 teaspoon mashed garlic
2 green chillies, seeded and finely chopped
1/2 teaspoon turmeric
3 tablespoons ghee or vegetable oil
2 large ripe tomatoes, seeded and chopped
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
3 tablespoons chopped coriander
1 tablespoon fresh pomegranate seeds (optional)

Preparation

1 Drain chick peas, reserving the liquid. 2 Cook the onions ginger garlic chillies and turmeric in the ghee or oil until golden and softened. Add the tomatoes and cook to soften then add the coriander and chick peas. 3 Cook for 10 minutes; add 1 cup of the reserved liquid and cool a further 10 minutes. 4 Add garam masala lemon juice and stir in the coriander. 5 Cook gently for 3 minutes adding more liquid if needed to make a sauce. 6 Pour into a dish and sprinkle with pomegranate seeds if using.