Wednesday, June 09, 2004
Curried Chick Peas
Margaret Fulton is to be thanked for this recipe. She is a kind of Grand Dame of Australian cooking and, in a country that took erm' England as its culinary inspiration, something of a groundbreaker. Her books of the seventies not just cemented burnt orange as my favourite colour but brought a good sampling of the world's food into the Australian kitchen. By the time I bought her slim cookbook "Indian Cooking" 15 years ago, she had dragged much of India here. It's a bit on the dry side so add a saucier accompaniment but you don't have to actually eat it, just stick your head in the pot while frying the spices.
250gm Chick Peas soaked overnight
3 cups lightly salted water
2tbs of oil (or ghee)
1 chopped onion
I inch of cinnamon
2 crushed garlic cloves
1 inch of chopped ginger
2 green chilies - chopped finely
2 tsp ground coriander (cilantro)
1 chopped tomato
1 tsp garam masala
chopped coriander for garnish
Simmer the chick peas until tender. Drain but reserve the water for later.
Heat the oil and then add the chopped onion and fry until coloured. Add the cloves and the cinnamon stick and fry for a few seconds before adding the garlic cloves; tginger; chillies; and the ground coriander and fry for 5 minutes. Add the chopped tomato and cook until most of the liquid's gone.
Add the chick peas and cook gently for 5 minutes. Then add the reserved water and simmer for 20-25 minutes. Add the garam masala and stir well. Top with some chopped coriander.