Curried Chickpeas

  • 2 tbsp. vegetable oil
  • 2 tbsp. ground coriander
  • 2 tbsp. ground cumin
  • 1/2 tsp. tumeric
  • 1/2 tsp. salt
  • 1/4 tsp. sugar
  • 2 tbsp. flour paste
  • 1 lb. chickpeas, cooked & drained
  • 2 fresh green chilies, chopped
  • 1 piece fresh ginger, finely crushed
  • 3 cups fresh cilantro, chopped
  • 2 tomatoes, chopped
  1. Heat the oil in a large saucepan and fry the coriander, cumin, tumeric, salt, sugar, and flour paste, stirring frequently, until the water has evaporated and the oil separated out from the mixture.
  2. Add chickpeas, chilies, ginger, cilantro, and tomatoes.
  3. Tos well and simmer for about 5 minutes,
  4. Serve immediately.
  5. Makes 4-6 servings.

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