Summary:

Hot and Spicy Chick Peas By: The Skinny Cook

This delicious Chick pea curry recipe is fully vegetarian, in the tradition of Vegetarian Indian cooking.

Who said vegetables recipes can't be delicious?

--------------------

Hot and Spicy Chick Peas (VEGETARIAN RECIPE)

Makes 2 servings in 45 minutes VEGETABLES / Asian (India) / Side Dish / Stove / No marinating

Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. This is not only because of the predominant Hindu religion with its respect for all living creatures. Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals. Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.

For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.

You have probably also noticed

that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.

Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice 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 friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.

INGREDIENTS

* 1 can of chick peas (15 1/2 Oz; 439 gr)

* 1 medium onion, finely chopped

* 1 teaspoon ginger, finely chopped

* 1 clove garlic, finely chopped

* 1 green chilly, finely chopped

* 2 medium well ripened tomatoes, seeded and chopped

* 1 tablespoon fresh coriander chopped

* 1 tablespoon lemon juice

* 10 g vegetable oil

* Spices:

- 1/2 teaspoon turmeric

- 1/2 tablespoon ground coriander

- 1 tea spoon "garam masala"

- salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Serve with "naan bread", "chapati" or as a side dish.

About the author:

The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.

Find more delicious home-tested recipes at : http://www.theskinnycook.com

Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!

What Exactly Is Cold Smoking?
What Exactly Is Cold Smoking by The Smoker King Cold smoking is very similar to hot smoking, except the cooking temperature is much lower. The...

7 Hot Tips To Impressing A Women
Hey guys, want to know more...... 1. Cooking Dinner for Her. Make a meal that looks difficult but actually leaves little room for error,...

Asparagus Juice For Cooking And Nutrition
Asparagus juice is usually taken in the quantity of a sherry-glassful three times a day before meals. Asparagus extract has been used not only to...

Fast Solutions with Feng Shui
Fast Solutions with Feng Shui By BatSheva Vaknin Feng Shui is an ancient Chinese art used in the home to create balance and harmony. Feng Shui...