Quick n Easy Cheap-ass Chick Pea Curry
I had plans to get all crazy and cook up a storm for this here Veggie Fest, but unfortunately I haven't even had time to scratch my butt... So, when time ain't on my side, this is the likes of what I cook...
Lemon infused Olive Oil, Tinned Chick Peas, Tomatoes, Garlic, Green Chilies, Curry Leaves, Fresh Coriander, Cumin Seeds, Turmeric Powder, Red Chili Powder (Guntur), and Asafoetida.
Recipe:
Oil (or ghee)
1 tsp Cummin seeds
2 cloves Garlic, chopped finely
Green Chilies, sliced
Curry Leaves
Salt
1/2 tsp Turmeric powder
Red chili powder
A pinch Asafoetida
1 good sized Tomato, chopped
Water
400g Tin Chick Peas, drained
Fresh Coriander, chopped
Heat oil in a pan, add cumin seeds, garlic, green chilies and curry leaves. Cook until cumin seeds are slightly brown and garlic is golden.
Remove pan from stove and add some salt, turmeric powder, chili powder and asafoetida. Return to stove, add chopped tomatoes and a little bit of water. Cook until tomato softens.
Add chick peas and a little more water and simmer until tomatoes are cooked.
Served garnished with chopped coriander.