This dish is full of flavor! Spices that we normally don’t use every day in our American Diet. This Indian dish has all the antioxidants and heat! The recipe originated on allrecipes.com. But of course, I always add my own flair. It was very easy, I think next time we get invited to go somewhere I will bring this dish with a side of jasmine rice!
- one onion
- 2 small Roma tomatoes
- small – one-inch piece of ginger, peeled
- 3 garlic cloves
- one jalapeno pepper
- tbsp olive oil
- 3 bay leaves
- 1 tsp each of garam masala, chili powder, turmeric and ground coriander
- large can of chic peas
- a tiny bit of salt
- a few sprigs of chopped cilantro
- 1tsp garam masala (found this in Shop Rite)
Chop an onion, 2 Roma tomatoes, 3 garlic cloves, one inch of peeled ginger, and a chili pepper and place in a blender to make a paste.
Place a tbsp of olive oil in a skillet and heat 3 bay leaves for a minute then remove the leaves.
Then ground add one tsp coriander seeds.
1tsp chili powder
1tsp turmeric
1tsp garam masala (found this in Shop Rite)
Place the paste in the pan with the spices and heat then add a bit of salt and the chickpeas. Heat about 5 minutes or so.
Toss in some chopped cilantro and serve on a bed of jasmine rice.
