Saturday, January 5, 2013
Masala Chick Peas
This really delightful dish has even got my children asking for more - this is a rare feat, believe me! The recipe is an adaptation from one I found in my favourite curry book of all time - Healthy Indian Cooking by Shehzad Husain and Manisha Kanani (Hermes House, Blackfriars, London, 2007). It is really quick and easy to make and extremely rewarding.
1 tin chick peas (drained)
50 g tamarind stock
1/2 cup boiling water
2 T olive oil
1/2 t cumin seeds
2 onions (fairly large), chopped
2 cloves garlic (crushed)
10 cms green cabbage, finely sliced
3 cms ginger (grated)
1 or 2 green chillis, depending on taste
1 t ground cumin
1 t ground coriander
1/4 t turmeric
1/2 t salt
1 tin chopped tomatoes
1/2 t garam masala
5 roti for serving (you can buy these ready made, if you don't make your own)
Break up the tamarind and soak in boiling water for about 15 minutes. Rub thr mixture through a sieve and discard the stones and fibre.
Heat the oil in a large wok or heavy based saucepan and fry the cumin seeds until they start to pop. Add onion, garlic, ginger and chilli and fry for about 5 minutes
Add cumin, coriander, turmeric and salt and cook for 3 minutes. Add tomatoes and bring to the boil. Simmer for around 5 minutes.
Drain chick peas and add to the tomato mixture, together with the garam masala and tamarind. Add the sliced cabbage and simmer for about 5 - 10 minutes. The cabbage should still have some crunch, so don't overcook.
Serve in warm rolled roti. It's fabulous!