astrolab
VIP Member (Resident chef)
Serve with hit rice or naan, is a good Indian recipe
Serve 4 Person
Ingredients
* 30 ml vegetable oil
* 2 g ground cumin
* 2 g ground dried red chilies
* 2 serrano chile peppers, seeded and chopped
* 2 large onions, chopped
* 2 (15 ounce) cans garbanzo beans (chickpeas), drained
* 45 ml lemon juice
* 160 ml water
* salt to taste
15 g minced fresh ginger root
2 large tomatoes, chopped
10 g chopped fresh cilantro, for garnish
Method:
Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
Serve 4 Person
Ingredients
* 30 ml vegetable oil
* 2 g ground cumin
* 2 g ground dried red chilies
* 2 serrano chile peppers, seeded and chopped
* 2 large onions, chopped
* 2 (15 ounce) cans garbanzo beans (chickpeas), drained
* 45 ml lemon juice
* 160 ml water
* salt to taste
15 g minced fresh ginger root
2 large tomatoes, chopped
10 g chopped fresh cilantro, for garnish
Method:
Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
