Tonight's meal satisfied several criteria for us:
1)Protein. We've started going to the gym, so this was good post-workout food.
2)Quick and easy. Throw it in a pot and simmer for 30 minutes.
3)Spicy! Indian food is always flavorful and tasty.
I got the recipe off of the CLBB (lmtadb). It was very good. Not too saucy, lots of tasty chickpeas, and a nice spiciness. My onion was a little bit pathetic, so the dish would have benefited from a larger onion. I also decreased the amount of margarine used. I also didn't like that the jalapeno was raw and crunchy, since it's added at the very end. Next time I would add it along with the chickpeas. We liked this dish a lot. We had it over basmati rice, which was an excellent decision. I would definitely make this again.
1 large onion - diced
4 cloves garlic - crushed
3/4 inch piece of ginger, finely chopped
3 Tbsp. margarine
1 Tbsp. coriander
1/4 tsp. cayenne pepper
1 tsp. turmeric
2 tsp. ground cumin seed
1 Tbsp. lemon juice
2 tsp. paprika
14 oz. can plum tomatoes (I used diced)
3 c. cooked chickpeas (or 2 14 oz. cans ) - drained and rinsed
1 tsp. garam marsala
1/2 tsp. salt
1 fresh green chili pepper, finely chopped
Variation: Can used diced veggies such as potatoes, fresh tomato or cauliflower may be added.
Saute onion, garlic and ginger in margarine until soft. Add all spices and lemon juice. Fry over a low heat for 1-2 mins. stirring all the time. Add tomatoes with juice. Add chickpeas. Cook for 30 mins over a medium heat. Add the garam masala, salt and chili pepper. Stir well and serve with basmati rice.