Contributed by: Michael Abramson of M Vegetarian Recipes
You know the days... there's not a lot in the fridge, but you really want something good... and you want it fast. Serve with naan and/or scented basmati rice.
BTW - tried packaged naan from the grocery and they were pretty good! And - no ingredients on the list that I couldn't identify! The ones we tried were Tandoor Naan by Fabulous Flats.
Prepare rice if using.
Heat oil in dutch oven or pot over medium high heat. When hot add cumin seeds and stir. When they start to sizzle (30-45 seconds), add onions and cook until browned - about 8-10 minutes.
Add tomatoes, ginger, salt and peppers and stir well. Stir regularly and cook for 6-8 minutes - until tomatoes are starting to "melt" and oil glistens on top.
Add chickpeas and coconut milk and bring to a boil. Stir regularly. When it reaches a boil, reduce heat to medium low and cover. Cook for 8-10 minutes. Stir every couple of minutes.
Add green onions and cook for 2 minutes more. Remove from heat and serve.
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