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Print this Recipe    Savory Chickpeas

SAVORY CHICKPEAS IN TANGY TOMATO GLAZE

1 1/4 c. dried chickpeas
3 T. ghee or vegetable oil
1 1/2 tsp. minced fresh ginger
1 1/2 tsp. minced hot chili pepper
1 1/2 tsp. cumin seeds
1/2 tsp. black mustard seeds*
8-12 small fresh curry leaves (or about 1 tsp. curry powder)
5 med. tomatoes, diced
2 tsp. lemon juice
1 tsp. garam masala*
1/4 c. minced fresh parsley
1 1/2 tsp. salt
lemon or lime wedges for garnish, optional

Soak chickpeas in 5 1/2 c. water overnight at room temperature.
Place chickpeas and soaking liquid in a heavy 3-4 quart pot, bring
to boil over high heat, reduce heat, cover, simmer 2-3 hours or
until chickpeas are butter-soft but not broken down (check often,
cooking time depends on age of chickpeas). Drain.

Heat 3 T. oil in heavy saucepan over med.-high heat. Stir in
ginger, chili, cumin seeds and black mustard seeds. Fry until
cumin seeds turn brown. Drop in curry leaves, stir in tomatoes.
Add lemon juice, garam masala and half the parsley. Stirfry over
med. heat until mixture is thickened (time will vary with type of
tomatoes used, mixture should not be soupy). Add chickpeas. Reduce
heat to low, cover, simmer about 10 min., stirring occasionally.
Remove from heat, add salt and remaining parsley.

Garnish each portion with a twist of lemon or lime.

Serve with naan.

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