Top | Hare Krishna

Chanay Ka Shorba - Chickpea (ginger, chilli, turmeric, tomatoes)

(recipe, Carrie Stewart)

Ingredients

1. Ghee for frying
2. ½ tsp. fresh ginger, minced
3. 1 cup finely chopped fresh tomatoes
4. 2 cups cooked chickpeas, drained
5. Salt to taste
6. ½ tsp. red chilli powder
7. 1 tsp. turmeric
8. 1 cup water
9. 1 whole fresh green chili
10. Handful chopped fresh coriander
11. 1 tsp. Garam masala

Steps

1. In a little hot ghee fry the ginger and tomatoes, and simmer covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required. Add the cooked (or canned) chickpeas, salt, red chili powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be offered at this point as a masala curry. For a wetter curry, add another cup of boiling water and simmer on low heat for 10-15 minutes. Add the whole chili, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.