*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       tb           Vegetable oil
    2       md           Onions -- peeled and minced
    8                    Garlic cloves
                         -- peeled and minced
    1       tb           Ground coriander seeds
    2       ts           Ground cumin seeds
      1/4   ts           Ground cayenne pepper
                         - or more
    1       t            Ground turmeric
    6       tb           Red-ripe tomatoes
                         -- (finely chopped, skinned)
                         -- fresh or canned
   40       oz           Canned chickpeas -- -OR-
    4 1/2   c            -Home-cooked chickpeas
    2       ts           Ground roasted cumin seeds
    1       tb           Ground amchoor (opt.) -- OR...
    1       sm           -Lime (juice & pulp only)
    2       ts           Kashmiri red pepper
    1       t            Garam masala
      1/2   ts           Salt (or to taste)
    1       tb           Lemon juice (or more)
    1                    Fresh hot green chili
                         -- minced
    2       ts           Fresh ginger
                         -- (very finely grated)
   This dish, a staple street food of the bazaars of Old
   Delhi, is wonderfully tart and hot.  It requires two
   similar spice blends, one added to the browned onions
   and garlic, the other toward the end of the cooking
   time. Amchoor (powdered green mango) lends a haunting
   sourness. If you can't find this ingredient,
   substitute the juice and pulp of a small lime (the
   dish is also delicious without either). You may use
   Hungarian paprika as a substitute for Kashmiri red
   pepper; either will give color but no heat.
   These spicy chickpeas can be made up to two days ahead
   of time.  In fact, their flavor improves if they are
   left, refrigerated, for at least 24 hours.
   DIRECTIONS: ÿÿÿÿHeat the oil in a wide pot
   over a medium flame. When hot, put in the minced
   onions and garlic. Stir and fry until the mixture is a
   rich medium brown shade. Turn heat to medium low and
   add the coriander, cumin, (NOT the roasted cumin),
   cayenne, and turmeric. Stir for a few seconds.  Now
   put in the finely chopped tomatoes. Stir for a few
   seconds.  Now put in the finely chopped tomatoes. Stir
   and fry until the tomatoes are well amalgamated with
   the spice mixture and brown lightly. Add the drained
   chickpeas and 1 cup water. Stir. Add the ground
   roasted cumin, amchoor, red pepper, garam masala,
   salt, and lemon juice. Stir again. Cover, turn heat to
   low, and simmer for 10 minutes. Remove cover and add
   the minced green chili and grated ginger. Stir and
   cook, uncovered, for another 30 seconds.
   * Source: World-of-the-East Vegetarian Cooking - by
   Madhur Jaffrey * Published in: The Herb Companion -
   February/March 1993 * Typed for you by Karen Mintzias
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