|
| Ingredients |
| vegetable oil |
1 tsp |
5 ml |
| onions, chopped |
1 1/2 |
|
| salt |
1/2 tsp |
2 ml |
| cumin seeds |
1 tsp |
5 ml |
| garlic clove, minced |
1 |
|
| green onions, chopped |
1 |
|
| tomatoes, canned |
5 |
|
| tomato juice or reserve from canned tomatoes |
1 cup |
250 ml |
| tomato paste |
1 tbsp |
15 ml |
| soya sauce, light |
1 tbsp |
15 ml |
| water |
3/4 cup |
175 ml |
| chick peas |
1 can |
540 ml |
| black pepper |
1/2 tsp |
5 ml |
| garam masala |
1 tsp |
5 ml |
| hot chili powder |
1 tsp |
5 ml |
| turmeric powder |
pinch |
|
| Directions |
| Step 1 |
Electric skillet on medium heat, mix salt onions, garlic, salt, and cumin seed. |
| Step 2 |
Stir until onions are transparent. Add green onions, tomato paste, tomatoes (mash tomatoes), coriander, garam masala, chili and turmeric powder. |
| Step 3 |
Stir then add chick peas, water, tomato juice, soya sauce and black pepper. Simmer for 5 minutes. |
| Step 4 |
Serve with pita bread, rice or baked corn chips. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
|
