CURRIED CHICK PEAS AND TOMATOES
A quick note on Garam Masala -- this spice is really important in Indian cooking,
and once you smell it you'll say "hey, that's what Indian restaurants always
smell like." It can be hard to find at standard grocery stores, but is
often available at Vegetarian
Grocers, Asian/Indian Grocers, or Gourmet shops.
CURRIED CHICK PEAS AND TOMATOES
(the original recipe was posted to this group by Calabria, on
7/12/99)
*1 large onion, chopped
*1 can stewed tomatoes, drained (I actually usually buy the
tomatoes that are stewed with chiles/jalapenos, to spice it up a bit...and I don't drain
the can)
*1 can chick peas, drained and rinsed
*curry powder to taste, 1 Tablespoon (if you've got the standard grocery store
curry, you probably want to at least double this)
Saute onion inn oil. Add chick peas, tomatoes, and curry powder. Cook on medium high
until heated through (about 25 minutes,
from start to finish).
Serve with rice or pita. (I serve this with "green rice" -- that's just
rice that I steam, then toss chopped cilantro, basil, or parsley in at the last minute).
I find that this goes great with a yogurt smoothie, especially mango or apricots.
Peel your fresh fruit, put it in a blender with a banana and some scoops of plain yogurt
(I also like a splash of orange
juice), add a couple of ice cubes, then blend away. If it's too sour, add a touch of
honey.
Have fun experimenting with Indian food -- it really is a great taste, and the aromas that
fill your house are fabulous.
Enjoy!
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