|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 onion, finely chopped
|
| |
4 Tbsp olive oil
|
| |
2 cm ginger root, grated
|
| |
1 red chili, finely chopped
|
| |
2 tsp curry powder
|
| |
1 tsp cumin
|
| |
1 tsp coriander, ground
|
| |
pinch turmeric
|
| |
4 garlic cloves
|
|
|
| |
15 ounce can of tomatoes
|
| |
3 15 ounce cans chickpeas
|
| |
parsley, chives, chopped
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Saute onion in olive oil 10 – 12 minutes. Add all spices, chili, and garlic. Cook 2 minutes. Add tomatoes. Cook on low heat 15 – 20 minutes, stirring occasionally.
|
|
|
|
Dress chickpeas while still warm. Allow to cool, add herbs.
|
|
|
|
Drizzle olive oil over all.
|
|
|
|
|
|
Originally Submitted
8/18/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Spiced Chickpea Salad recipe to your own private DesktopCookbook.
|
