Hot and Spicy Chick Peas (vegetarian) Recipe
|Hot and Spicy Chick Peas (vegetarian) Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
IngredientsWho says you can't have heat when it comes to veggie dishes?! Although this recipe only calls for 1 green chile, I have been known to use a couple of habaneros. . .awesome! Hot and Spicy Chick Peas (VEGETARIAN RECIPE) Makes 2 servings in 45 minutes VEGETABLES / Asian (India) / Side Dish / Stove / No marinating Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. This is not only because of the predominant Hindu religion with its respect for all living creatures. Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals. Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal. For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them. You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word. Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here. Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish. INGREDIENTS * 1 can of chick peas (15 1/2 Oz; 439 gr) * 1 medium onion, finely chopped * 1 teaspoon ginger, finely chopped * 1 clove garlic, finely chopped * 1 green chile, finely chopped * 2 medium well ripened tomatoes, seeded and chopped * 1 tablespoon fresh coriander chopped * 1 tablespoon lemon juice * 10 g vegetable oil * Spices: - 1/2 teaspoon turmeric - 1/2 tablespoon ground coriander - 1 tea spoon "garam masala" - salt to taste
Preparation1. Drain chick peas, reserving the liquid. 2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened. 3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas. 4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes. 5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce. Serve with "naan bread", "chapati" or as a side dish. About the Author The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine. Find more delicious home-tested recipes at: http://www.theskinnycook.com
Here are some hot sauce and food web sites that might be of interest when you are ready to bottle, package and preserve your hot sauces.