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Curried Chick Peas




Source of Recipe


triedandtrue


List of Ingredients




2 cups dry chick peas
1 teaspoon salt
1 teaspoon tamarind concentrate*
2 tablespoons butter
1 teaspoon whole cumin seed
1 tablespoon grated fresh ginger
1 large tomato, peeled and finely chopped
4 teaspoons Indian curry spice mix (curry powder)
3 tablespoons chopped, canned, green chilies
1 tablespoon finely chopped fresh coriander

Recipe



Cover chick peas with water and soak overnight. If necessary, add more water to cover and bring to a boil. Add salt and tamarind concentrate and simmer until tender, about 1-1/2 hours.
Heat butter in a skillet. Add cumin seeds and cook until they start to brown. Add ginger, chopped tomato, curry powder, and green chilies. Cook 5 minutes. Add to chick peas with chopped coriander and simmer for 20 to 25 minutes. Taste for seasoning. Serves 6.

*The pods of the tamarind tree produce an acid, juicy pulp that is often used in Indian cooking. Tamarind concentrate, a pure extract of natural tamarind, can be found in Oriental or Indian groceries under the name tamcon.