Chick Peas with Aromatic Spices Recipe

Chick Peas with Aromatic Spices Recipe

225g split chick peas

50g ghee or unsalted butter

2 x 2.5cm pieces of cinnamon stick

6 green cardamom pods, bruised

2 bay leaves

1 large onion, finely chopped

1-2 dried red chilies, roughly chopped

½ teaspoon ground turmeric

½ teaspoon chili powder

1 teaspoon salt

600ml warm water

50g desiccated coconut

2 ripe tomatoes, skinned and chopped

2 tablespoons chopped fresh coriander leaves

rice or bread, to serve

Method:

Wash the split chick peas in several changes of water and soak them for 2-3 hours.  Drain well.  Melt the ghee or butter over a low heat and add the cinnamon, cardamom and bay leaves.  Let them sizzle for a few seconds until the cardamom pods are puffed.  Add the onion and red chilies and increase the heat to medium.  Fry them until the onion is lightly browned (8-9 minutes), stirring regularly to ensure even browning.  Add the chick peas and stir-fry for 2-3 minutes then stir in the turmeric and chili powder.  Continue to stir-fry for a further minute or two then add the salt, warm water and coconut.  Bring to the boil, cover the pan tightly and reduce the heat to low.  Simmer for 35-40 minutes or until the chick peas are tender but not mushy.  Add the tomatoes, cook for about 1 minute and then stir in the coriander leaves.  Remove from the heat and serve with any rice or bread.