Indian Chickpeas

Course : Curry
Serves: 4
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250 gram chickpeas -- (1 cup)
2 tablespoons vegetable oil
1 medium Onion -- chopped
1 stick cinnamon stick -- (2 cm)
4 whole cloves
2 cloves garlic -- crushed
1 piece fresh ginger -- (2 cm), chopped
1 medium green chili pepper -- finely chopped
2 teaspoons ground coriander
3/4 cup chopped tomatoes -- (fresh or canned)
1 teaspoon garam masala
1 tablespoon cilantro -- chopped

Preparation / Directions:

Soak chickpeas overnight, rinse, cook in water until tender. Drain. KEEP THE COOKING LIQUID! In a frying pan heat the oil, fry onion until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add the chickpeas to the pan, mix well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with the garam masala and cilantro. Can be served hot or cold.

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