Canned Chickpeas With Garlic And Ginger
|Garlic||10 Clove (50 gm), peeled and chopped|
|Fresh ginger piece||1 , peeled and chopped (2 Inches Long And 1 Inch Wide)|
|Vegetable oil||5 Tablespoon|
|Ground asafoetida/Tiny lump asafetida||1 Pinch|
|Ground turmeric||1⁄2 Teaspoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Canned chickpeas||20 Ounce, drained (Garbanzo)|
|Potatoes||4 Medium, freshly boiled and peeled|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon (Less If Desired)|
|Lemon juice||2 Tablespoon|
Put the garlic and ginger into the container of an electric blender.
Add 4 tablespoons water and blend at high speed until you have a smooth paste.
Heat oil in large skillet or 10-inch heavy-bottomed pot over a medium flame.
When hot, put in the asafetida.
After a few seconds, as soon as it sizzles and expands, pour in the paste from the blender, keeping face averted, and add the turmeric; after a minute add the tomato sauce, pour in 1 cup water, and add the drained chickpeas.
Quarter the potatoes and add them as well.
Put in the salt, black pepper, cayenne, and lemon juice.
Bring to a boil.
Lower heat and simmer gently for 20 minutes.
To serve: These chickpeas taste best with some kind of Indian bread—pooris, parathas, or bhaturas.
Serve yogurt or cucumber relishes as an accompaniment.
Any meat or chicken dish would go with this dish too.