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INDIAN CHICKPEAS

250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped

Soak chickpeas overnight, rince, cook in water until tender. Drain,
reserving-liquid.

In a frying pan heat the oil, fry oinon until golden. Add cinnamon
and cloves, cook a few seconds. Add garlic, ginger, chili pepper,
ground coriander and cook 5 minutes, stirring. Add tomatoes, with
the juice and cook until all liquid has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the
cooking liquid of the chickpeas and simmer for 25 minutes, until
all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot or cold.

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