Curried Chickpeas (Kabli Chana)

Recipe Ingredients

1 teaspoon	5ml	Mustard seeds - (black or yellow)
2 tablespoons	30ml	Olive oil
1		Crushed red chili flakes
1/2 cup	46g / 1.6oz	Minced shallots
4 cups	948ml	Cooked chickpeas
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cumin powder
1/4 teaspoon	1.3ml	Garlic powder
1		Sea salt
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots and saute until shallots are soft. Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve.

Serve this hearty garbonzo bean dish over hot Basmati rice with a salad and Indian flatbread.

Source:
Vegetarian Gourmet, Autumn 1993

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