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Indian Chickpeas (ginger, pepper, cinnamon, tomatoes)

(recipe, Carrie Stewart)

Ingredients

1. 1 cup cooked Chickpeas
2. 2 Tbsp. ghee
3. 1 in cinnamon stick
4. 4 cloves
5. 1 tsp. asofoetida
6. 2 in fresh ginger, minced
7. 1 green chili pepper, finely chopped
8. 2 tsp. ground coriander
9. ¾ cup of chopped tomatoes
10. 1 tsp. garam masala
11. 1 Tbsp. cilantro, chopped

Steps

1. Soak chickpeas overnight, rinse, cook in water until tender. Drain, but reserve the liquid. In a little hot ghee fry the cinnamon and cloves for a few seconds. Add ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add chickpeas to the pan, mix well, cook 5 minutes. Pour the cooking liquid off the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with garam massala and cilantro. Can be offered hot of cold.