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Very Spicy, Delicious Chickpeas
Very spicy, yes, but worth the fire-power.  If you are too nervous about the spiciness, omit the hot green chili pepper go really easy on the cayenne pepper.  This dish is amazing with Zarda Pulau, a sweet Indian rice.

Serves 2 to 3

  • 2 1/2 Tbsp oil
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1/2 Tbsp ground corriander
  • 1 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 3Tbsp tomatoes, finely chopped
  • 1 20-oz can chickpeas
  • 1/2 cup water
  • 1/2 Tbsp amchoor
  • 1 tsp sweet paprika
  • 1/2 tsp garam masala
  • 1/4 tsp salt
  • 1/2 Tbsp lemon juice
  • 1 tsp ground roasted cumin
  • 1/2 fresh hot green chili, minced
  • 1 tsp ginger, grated.

Heat the oil and fry the onion and garlic until mdium brown.  Reduce heat.  Add the corriander, cayenne, cumin and turmeric and stir for a few seconds.  Mix in the tomatoes, stirring well, and then add the chickpeas and water.

Stir in the amchoor, paprika, garam masala, salt, lemon juice and roasted cumin and cook, covered for 10 minutes.

Just before serving, add the hot chili and ginger.  Cook another 30 seconds and serve.