Usha Singh
Translated into English it is spiced/curried chick peas. This dish is a very popular in North India, where is made with the addition of fresh cream and more often than not it is served with naan bread, howver the gujerathi community have adapted it to be less rich and we serve it with puris. As most of the gujerathi commnity are vegetarians, we need to include lentils, beans and etc in our daily meals, and thus the necessasity of adapting the recipe to be a bit healthier. I made this dish yesterday for a client that ordered a tradional vegetarian meal for 4people. This dish and curried green beans & potatoes where part of the main meal.
Chick-Peas
500ml cooked/canned chick-peas
100ml chopped tomatoes
250ml chopped spinach
65ml chopped onion
10ml cooking oil
5ml mustard seeds
5ml cumin powder
5ml coriander powder
5ml ginger & garlic paste
3ml chilli powder
1 green/red chilli finely chopped
7ml salt
15ml lemon juice
40ml chopped coriander
Method
- Heat oil in a medium size pot and add the onion and allow to brown
- Add the ginger/garlic paste and mustard seeds – stir and reduce heat
- Add the powder spices, stir well and add the tomatoes, spinach and chick-peas
- Allow to cook for about 15min, stirring occasionally, season with salt and lemon juice
- Garnish with the chopped coriander and serve with basmati rice or puri (Indian fried bread) or just on its own in a little bowl with an added squeeze of lemon.
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