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SUBMITTED BY: Kelli Banerjee
1 can chick peas (reserve liquid)

2-3 tbs. oil

1 onion, chopped

1 tsp garlic, chopped

1 tbs. shredded fresh ginger

1 tsp. ground coriander

1/2 tsp. ground cardamom

1/2 tsp. lemon juice

pinch of red pepper flakes

1 tomato, chopped

salt to taste

1 green chili if desired 

In large pan, fry onions until they start to brown. Add garlic and ginger, fry for an additional 2-3 minutes. Add coriander, cardamom, lemon juice, and red pepper. Mix well and fry for a minute. Add chopped tomatoes (and green chili if using) and cook for about 5-10 minutes. Add the chick pea liquid, and 1/4 cup water. Cover and simmer over low heat until it thickens. Add chickpeas, salt to taste. Cook for another 10-15 minutes.

 

 

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