Vegan Forum

Ingredients: for 5

* Kabuli Chana (Chick Peas), 250 g
* Onion, 1, chopped
* Potato, 1 medium size, steamed and finely chopped
* Tomato, 2 chopped
* Garlic, 5 cloves, finely chopped
* Ginger, 1 inch, finely chopped
* Green chilli,3 chopped
* Coriander, washed , finely chopped 1 cup
* Lime/lemon Juice, 1 tsp
* Canola oil or Olive oil, 2 Tbsp

Spices:

* Red Chilli Powder,1 tsp
* Coriander Powder, 1 tsp
* Turmeric, 1/2 tsp
* Black Pepper, 1/2 tsp
* Cinnamon, 1/2 tsp powdered
* Cloves, 2, powdered

Preparation

1. Wash chick peas. Soak chick peas in about 500 ml water overnight.
2. Cook chick peas in the same water (Step 1) till they become soft.
3. Heat a deep skillet and pour oil. When the oil becomes hot, add onion,garlic, ginger and green chilli. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.
4. Transfer the cooked chick peas with water (Step 2) into the skillet (Step 3). Add potato tomato and lime juice. Cook till 75% of the water evaporates and a thick gravy is formed.
5. Garnish with chopped coriander.

Serve hot with tortilla, bread, plain rice, etc.

Note

A pressure cooker saves time and fuel for cooking wholegrains in general.