- 2c chickpeas, soaked overnight and simmered until tender
- 2c water
- 2 onions, peeled and chopped
- 2tsp salt
- 1 hot green chili, finely chopped
- 1 tbsp fresh ginger, grated
- 4tbsp lemon juice
- 6tbsp olive oil
- 2 med. tomatoes, chopeed
- 1tbsp ground coriander
- 1tbsp ground cumin
- 1/2tsp ground turmeric
- 2tsp garam masala
- 1/4tsp cayenne
Place 2tbsp of chopped onion, 1/2tsp salt, chopped green chili, ginger and lemon juice in a small dish. Mix well and set aside.
Heat oil in a heavy, wide pan. Fry remaining chopped onion until it begins to brown. Add the tomatoes, continue to fry another 5 – 6 minutes. Add coriander, cumin and turmeric. Cook an additional 30 seconds.
Add the chickpeas, water, remaining salt, garam masala and cayenne. Stir to mix. Bring to a simmer, cover, turn heat to low and cook for 20 minutes.
Add the onion in lemon juice mixture previously set aside. Stir to mix.
Serve hot or barely warm.
This is a recipe I was first served while on a weekend meditation workshop at Dorje Denma Ling. I love chickpeas and this dish was delicious, speaking particularly of wholesome tastiness from simple ingredients. On a subsequent visit to Dorje Denma Ling I asked Lucy, the kitchen manager, for the recipe. She had been given it by another DDL regular, Adella, and was happy to hand it along.