1 cup cooked Chickpeas2 Tbsp ghee1 inch cinnamon stick4 cloves1-1/2 tsp asofoetida2 inches fresh ginger, minced1 green chili pepper, finely chopped2 tsp ground coriander3/4 cup of chopped tomatoes1 tsp garam masala1 Tbsp cilantro, choppedSoak chickpeas overnight, rinse, cook in water until tender. Drain, but reserve the liquid. In a little hot ghee fry the cinnamon and cloves for a few seconds. Add ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add chickpeas to the pan, mix well, cook 5 minutes. Pour the cooking liquid off the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with garam massala and cilantro. Can be offered hot of cold.
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