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CURRIED CHICKPEAS

3 T OIL
1 ONION, SLICED
3 CLOVES GARLIC, SLICED
2 BAY LEAVES
2 CLOVES
1" KNOB OF GINGER, PEELED AND MINCED
1 SERRANO, FINELY CHOPPED
1 CAN CHICKPEAS, RINSED
2/3 C PLAIN YOGURT
1 1/4 C H2O
SALT AND PEPPER
1 C CHERRY TOMATOES, CHOPPED
1 TSP GARAM MASALA
1 T CILANTRO LEAVES, CHOPPED

SAUTÉ ONIONS AND GARLIC UNTIL TRANSLUCENT.

STIR IN BAY LEAVES, CLOVES, GINGER, SERRANO.

GRIND HALF OF CHICKPEAS AND STIR IN CHICKPEAS AND YOGURT. COOK OVER MEDIUM FOR SEVERAL MINUTES.

ADD WATER AND BRING TO BOIL, SEASON.

ADD TOMATOES, COVER, REDUCE HEAT, AND SIMMER FOR 20 MINUTES.

SERVE SPRINKLED WITH GARAM MASALA AND CILANTRO LEAVES.