South Indian Spiced Chickpeas Recipe
This is a side dish that steals the show.
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 2 teaspoons chopped ginger
- 2 teaspoons ground coriander seed
- 1/2 teaspoon ground cardamom
- 1 teaspoon amchur
- 1 tomato, diced
- 1 (15-ounce) can chickpeas
- Thinly sliced red onion (for garnish)
- Minced hot green chile pepper (for garnish)
- Heat vegetable oil, add onions, and fry until light brown. Add garlic and ginger, and fry for 2 minutes, stirring.
- Stir in ground coriander, ground cardamom, and amchur. Stir-fry for 2 minutes or until fragrant.
- Add tomato, chickpeas with their liquid, and salt and pepper to taste. Cook 10 minutes longer or until thickened. Serve garnished with thinly sliced red onion and minced green chile.
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