- 1 pound dry chickpeas (or substitute 2 cans)
- 1 tea bag
- 1 bay leaf
- 2 T vegetable oil, divided
- 1 sliced onion
- 1 onion finely chopped
- 1 t grated garlic
- 1 t grated ginger
- 1 can diced tomatoes (or three fresh)
- ¼ c fresh cilantro leaves chopped
- curry powder to taste (couple tablespoons?)
- salt and cayenne pepper to taste
Cover chickpeas with about 8 cups of water. Soak overnight. Drain. Add fresh water to cover, tea bag, and bay leaf. Bring to a boil. Cook until beans are tender, but not mushy (about 45 minutes.) Discard tea bag and bay leaf. Drain beans, reserving the water.
Heat 2 tsp oil in a skillet and saute sliced onion until tender. Cool and mix with 1/2 cup of the beans, 1/3 of the tomatoes, and 1/2 the cilantro. Set aside.
Heat the remaining oil in the skillet. Cook ginger and garlic about 30 seconds. Add chopped onion and cook until tender. Add curry powder, salt and pepper, and remaining tomatoes. Bring to a boil and cook about five minutes. Stir in the remaining beans, sliced onion mixture and enough of the reserved water to make a gravy-like consistency. Cook about 5 minutes, stirring. Taste and add spice if desired.
Garnish with remaining cilantro.
Preparation time: 24 hours if using dry chick peas; 15 minutes if using canned
Cooking time: 15 minutes
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