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Hot And Spicy Chick Peas (Vegetarian Recipe)
Summary:
Hot and Spicy Chick Peas By: The Skinny Cook
This delicious Chick pea curry recipe is completely vegetarian, in the tradition of Vegetarian Indian cooking.
Who stated vegetables dishes can’t be scrumptious?
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Hot and Spicy Chick Peas (VEGETARIAN RECIPE)
Makes 2 servings in 45 minutes
VEGGIES/ Asian (India)/ Side Dish/ Stove/ No marinating
Much of the Indian population is vegetarian, and they take pleasure in the most substantial veggie meals worldwide.
This is not only since of the primary Hindu faith with its regard for all living animals.
Feeding 1 billion Indian individuals nowadays can be done much more efficiently by growing vegetables in stead of animals.
Finally: when a fridge is not available, it is much easier to use up little portions of vegetables, in stead of needing to massacre and store 1 huge animal.
For vegetarian meals, you will see that each Indian area has distinct cooking strategies and seasoning principles to prepare them.
You have probably likewise observed that there are numerous, lots of “curry”- recipes. In fact “Kari” is the Tamil (among the numerous languages spoken in India) translation for the English word “sauce”. And “curry” is the western way of pronouncing this word.
Before pertaining to Malaysia, my basic western dish for utilizing chick peas was to include them in thick soups … Since Malaysia is the melting pot of all Asian foods, I observe that there are as much chick pea curry recipes as that there are people here.
Here is one of them: a home-cooked chick pea curry recipe from my Indian pal Ssussi. She uses a great deal of fresh components and her recipe takes a bit more of your time than anticipated for such an easy yet scrumptious dish.
ACTIVE INGREDIENTS
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, carefully chopped
* 1 teaspoon ginger, carefully sliced
* 1 clove garlic, carefully sliced
* 1 green chilly, carefully chopped
* 2 medium well ripened tomatoes, seeded and sliced
* 1 tablespoon fresh coriander sliced
* 1 tablespoon lemon juice
* 10 g grease
* Spices:
– 1/2 teaspoon turmeric
– 1/2 tablespoon ground coriander
– 1 tea spoon “garam masala”
– salt to taste
PREPARATION
1. Drain pipes chick peas, reserving the liquid.
2. Prepare the onions, ginger garlic, chilies and turmeric in the vegetable oil up until softened and golden.
3. Include the tomatoes and cook to soften, then include the ground coriander and chick peas.
4. Prepare for 10 minutes, add the reserved liquid and prepare a further 10 minutes.
5. Include “garam masala”, lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if required, to make a sauce.
Serve with “naan bread”, “chapati” or as a side dish.
You have most likely also discovered that there are many, lots of “curry”- dishes. Actually “Kari” is the Tamil (one of the numerous languages spoken in India) translation for the English word “sauce”. 5. Include “garam masala”, lemon juice and stir in the fresh coriander.
