An Indian variation of the lemon chick peas.
Chole
(Serves 12 as a side dish, 6 as a main course)
2lb Soaked and Cooked Chickpeas,
2 onions finely chopped.
1 tin chopped tomatoes. (400g)
2 tsp salt.
2 tsp turmeric.
2 tsp crushed garlic.
2 tsp crushed ginger (Fuss Free tip – use Very Lazy Ginger)
1 tsp chilli powder (Fuss Free Tip – use Very Lazy Chillies)
3 tbsp ghee.
up to a pint of water
Heat the ghee and fry the onions, garlic and ginger until golden brown.
Add the tinned tomatoes and cook for 5 minutes.
Add the salt, turmeric, and chilli powder and cook for 10 minutes over a low heat.
Add the chickpeas and enough water to stop the mix drying out (about a pint) cook for 10 to 15 minutes stirring frequently.
Serve as a side dish or as a main dish, delicious with a naan bread to scoop all the sauce up.
[...] Chole [...]