Thursday, August 23, 2012

Chick Pea Stew

Did you know that India is the top producer of chick peas?  It makes more than half of all the chick peas on the world!  Amazing.


  • 1lb can chick peas
  • 5 Tbsp oil
  • 1 hot pepper, sliced
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced
  • 2 medium/ large tomatoes, chopped
  • 1/2 can tomato paste
  • 2 cups water or broth
  • 1.2 Tbsp salt
  • 1.5 Tbsp ground cumin
  • 1/2 Tbsp coriander
  • 1/2 Tbsp turmeric
  • 1/2 tsp ground pepper
  • 1 Tbsp ginger paste
  • cilantro to garnish

Chop up all the ingredients.  

Dry roast cumin and turmeric in the frying pan then add oil.  Saute the onions and the hot pepper for a couple of minutes. Stir in garlic.  

Add chopped tomatoes and cook for 3-4 minutes.  Season with the rest of te spices.  

Stir in the tomato paste and water or broth.  If you are using water, you can add more seasoning.

Add canned chick peas.  If you are using dried chick peas, they will have to be cooked first.  

Cook all together for 20-30 minutes.  Serve over rice.  Garnish with cilantro. 

1 comment:

  1. I made this dish for dinner tonight and it turned out really well. I used coconut oil for the oil which made it fairly creamy. 1.5 tablespoons of salt seemed like a lot, but the end result speaks for itself.