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Indian Chickpeas (ginger, pepper, cinnamon, tomatoes)

(recipe, Carrie Stewart)


  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


  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.