|
Ingredients
|
Quantity
|
|
Chick peas
|
½ pound
|
|
Cinnamon (2’)
|
1 stick
|
|
Salt
|
1 tsp
|
|
Ghee
or cooking oil
|
2 ounces
|
|
Onion
|
1 medium
|
|
Garlic cloves
|
2
|
|
Green pepper
|
1
|
|
Dry red chillies
|
4
|
|
Ground turmeric
|
2 tsp
|
|
Fenugreek seed
|
1 tsp
|
|
Ground cumin
|
2 tsp
|
|
Ground coriander
|
3 tsp
|
|
Tomato puree
|
2 tbsp
|
|
Cloves
|
4
|
|
Cardamom
|
4
|
|
Garam masala
|
2 tsp
|
|
Fresh mint – chopped
|
2 tbsp
|
Wash the chick peas well, using at least three changes of water.
Pick them over and remove any with blemishes. Cover well with cold water and
leave overnight to soak.
The next day, wash the chick peas again and put into a saucepan
with enough water to cover them.
Add the cinnamon and salt, bring to the boil, cover and simmer
gently for 1 1/2 hours until the chick peas are soft. Add extra water if need
be to prevent them from sticking. Depending on the state of ripeness of the
chick peas more or less boiling will be necessary to make them soft. Once the
chick peas are soft, drain and put them to one side.
Heat the ghee or cooking oil in a heavy saucepan and peel and chop
finely the onion and garlic. Remove the seeds from the green pepper and chop
finely. Add the onion, garlic and pepper to the pan and fry for 2-3 minutes.
Crumble in the dried red chilies and stir for a further 30 seconds. Add the
turmeric, fenugreek seeds, cumin and coriander powder and stir in well. Now add
the tomato puree, cloves and cardamoms. Stir well and continue to cook for a
further 2 minutes.
Add the chick peas and a little boiling water, keep stirring and
turning the chickpeas until they are fully mixed with the spice mixture. After
10-15 minutes, add the garam masala and the chopped mint. Continue to stir and
boil off any excess liquid to leave a very dry sauce with the chick peas. Serve
piping hot.
