Healthy chickpeas are added to slowly-cooked onions, tomatoes and freshly-ground spices. Finished with lemon, coconut milk...
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I only made a couple changes to this recipe, and it was fantastic. Like someone else mentioned, I only used half a lemon, as the acidity was quite nice already. I also added a can of tomato paste and a little brown sugar. The depth of flavors was fantastic!
You could dry them again I suppose, by I would suggest just cooking them and then eating them. Chickpeas are great. One of my favorite ways to it eat them is to pulse them quickly in a food processor with a touch of dijon, sea salt, crushed black pepper and then add them to salad greens. Be sure to cook the chickpeas in salted water and just very quickly pulse them to break them up.
I have been wanting to make this dish, and when my vegan friends said they were coming over for lunch, this was the perfect opportunity. They absolutely loved it! Even my 12 year old son loved it! Please post more Indian recipes!
It took me longer than 30 mins to get the onions to the same color as the video, but luckily I used that time to prep my other dishes.