Recipe by Natural Gourmet Institute
- 8-10 servingsServings
- 2 cups chick peas, soaked, drained, rinsed
- 3 tablespoons coconut oil
- 1 pound (about 1 large onion), small dice
- 4 garlic cloves, minced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 (28 ounce) can tomatoes, separated, juices reserved
- 1/2 teaspoon salt
- 2 tablespoons tamarind paste
- Black cardamom, toasted, ground, to taste
- Black pepper, toasted, ground, to taste
- 3 tablespoons cilantro, chiffonade
1. Place chickpeas in pot with 2 inches water to cover. Bring to boil and simmer for 40 minutes.
2. Sweat onion and garlic in coconut oil until softened. Add turmeric, cumin, cinnamon and cloves into pan with a splash of water and cook out for a few minutes, until spices bloom.
3. Add tomatoes into pan with spices and cook until juicy, yet thickened, about 10 minutes. Add some tomato liquid if it needs or starts to dry out. Season the mixture with salt. Add this mixture to the chickpeas, and simmer, partially covered, for an additional 15 minutes.
4. Remove from heat. Add tamarind paste to taste. Add black cardamom and black pepper to taste. Finish with fresh cilantro.
See Also: Bengali-Style Braised Greens