- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground dried red chilies
- 2 serrano chile peppers, seeded and chopped
- 2 large onions, chopped
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained
- 3 tablespoons lemon juice
- 2/3 cup water
- salt to taste
- 3 tablespoons minced fresh ginger root
- 2 large tomatoes, chopped
- 1/4 cup chopped fresh cilantro, for garnish
- Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
05/10/2018
recipepes.com
Spiced Chickpeas (Chole), recipe
PT15M
PT1H
5
455 calories
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