Hot and spicy Chick Peas

My friend Stef from the Skinny cook shared this recipe with me. You can check out his website here.

You can check out stef’s site here – The Skinny cook

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INGREDIENTS

1 can chick peas (15 1/2 oz; 439 gr)
1 medium onion, finely chopped
1 teaspoon ginger, finely chopped
1 clove garlic, finely chopped
1 green chilly, finely chopped
2 medium well ripened tomatoes, seeded and chopped
1 tablespoon fresh coriander chopped
1 tablespoon lemon juice
10 g vegetable oil

spices :
1/2 teaspoon turmeric
1/2 tablespoon ground coriander
1 coffeespoon garam masala
salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add garam masala, lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

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The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the
melting pot of Asian cuisine.

Find more delicious home-tested recipes at:

Skinny Cooks’ Home-Recipes : Eurasian Cooking, Food and Tips!
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