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| Chickpeas with cumin seeds, tumeric, and cinnamon. |
Ingredients:
1 can garbanzo beans
2 tomatoes
1 small onion
1 small clove of garlic
1 small piece of ginger
1 tsp cumin seeds
1 tsp tumeric powder
1/4 tsp cinnamon powder
Gravy prep:
1. Chop onion, garlic, ginger, cumis seeds and tomato, and saute in a pan together in oil (olive or vegetable) until light brown.
2. Transfer mixture into grinder / blender and blend to fine paste.
3. Place the paste back into pan. Turn on heat.
4. Sprinkle cinnamon and tumeric powder.
5. Let simmer and stop.
Chickpeas prep:
1. Remove from can, and wash. Add to pressure cooker with water enough to cover them and cook to soften (1-2 whistles).
2. Remove and add to gravy.
3. Add salt to taste.
Now, the story - went to Vui's friend's house for lunch. He made chickpeas that tasted really delicious. I got the recipe and attempted it yesterday. Instead of pouring the gravy into a blender, I used a hand blender to blend the ingredients in the small pot but it didn't do a good job. Small drops of the gravy splattered the stove and my shirt. The ingredients didn't get blended properly either, leaving chunks here and there. I still love the taste though. Yum ... I love chickpeas. Chickpeas forever.
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