Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Chickpeas - Chickpea Curry
Famous Authors (View All Authors)
Beansandgrains - Chickpeas -  Chickpea Curry Post by :SiteSwitcher Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1388

Click below to download : Beansandgrains - Chickpeas - Chickpea Curry (Format : PDF)

Beansandgrains - Chickpeas - Chickpea Curry

2 cans chickpeas
3 tablespoons ghee, oil or butter
2 medium onions, finely chopped
1/2 teaspoon powdered ginger
2 cloves garlic, crushed
1 to 2 green chilies (1 for more mild)
1/2 teaspoon ground turmeric
1 can tomatoes with juice
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
2 to 3 tablespoons fresh coriander leaves, chopped


Drain the chickpeas and reserve the liquid.

Heat the ghee, butter or oil in a large saucepan. Add the onion, ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden. Add the tomatoes and cook for about 2 minutes. Add the chickpeas and ground coriander and cook for 10 minutes. Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes. Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.

Serve over rice or with Indian breads.
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Chickpeas -  Falafel Recipes By Meryl Beansandgrains - Chickpeas - Falafel Recipes By Meryl

Beansandgrains - Chickpeas -  Falafel Recipes By Meryl
4 servings 1 1/2 cups dried garbanzo beans 1/2 cup chopped onions 1/4 cup packed fresh parsley leaves 2 cloves garlic, chopped 2 teaspoons ground cumin 1 1/2 teaspoons salt 1/2 teaspoon coriander seeds, crushed or ground 1/2 teaspoon baking soda 1/4 teaspoon ground red pepper 2 tablespoons all-purpose flour vegetable oil (for frying) 1/4 cup tahini 1/4 cup cold water 1 tablespoon fresh lemon juice 1 pinch salt 4 pita breads 2 cups thinly sliced crisp lettuce, washed and dried 4 slices tomatoes, thin hot red pepper sauce Pick over, rinse, and soak the chickpeas over night or until doubled
PREVIOUS BOOKS

Beansandgrains - Chickpea Cassoulet With Tomatoes And Chard Beansandgrains - Chickpea Cassoulet With Tomatoes And Chard

Beansandgrains - Chickpea Cassoulet With Tomatoes And Chard
1 onion diced 3 cloves garlic, minced 2 pinches red pepper 2 tsp. chopped fresh thyme (1/2 tsp. dried) 1/2 tsp. paprika pinch saffron threads (optional) 15-oz can chickpeas 2 cups chopped tomatoes freshly ground pepper 1 bunch chard, leaves only 12 oz. spaghetti 1/2 cup grated soy cheese Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft about 8 minutes. Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT