Curried Chickpeas (Kabli Chana)

Course : Curry
Serves: 6
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1 teaspoon mustard seeds -- (black or yellow)
2 tablespoons olive oil
1 dash crushed red chili flakes
1/2 cup minced shallots
4 cups cooked chickpeas
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1 dash sea salt
1/4 cup chopped fresh cilantro

Preparation / Directions:

In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots and saut‚ until shallots are soft. Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve. Serve this hearty garbonzo bean dish over hot Basmati rice with a salad and Indian flatbread.

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