Spiced Cardamom Chick-Peas

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Spiced Cardamom Chick-Peas

 

1 lb. chick-peas, soaked overnight in cold water

3 tablespoons vegetable oil

1 large onion, chopped

2 bay leaves

2 green chillies, sliced in half lengthwise

1 inch piece of cinnamon stick

1 inch piece root ginger, grated

4 cloves garlic, crushed

1 1/2 teaspoon ground coriander

4 cloves, ground

1 teaspoon cumin seeds, ground

seeds of 4 large black cardamoms, ground

seeds of 4 small green cardamoms, ground

10 ozs. canned tomatoes, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 sprigs fresh coriander, chopped

 

Pour the chick-peas and their soaking water into a saucepan. Bring to boil.

Partially cover and simmer for about 45 minutes or until tender. Drain,

reserving 1 cup cooking liquid and set aside.

Heat the oil in a frying pan over a low heat and fry the onion for about 5

minutes, until softened but not browned. Stir frequently.

Add the bay leaves, chillies, cinnamon, ginger and garlic. Cook for 1 minute

while stirring. Stir in the ground spices, tomatoes, salt and pepper. Add the

reserved chick-pea cooking liquid and the drained chick-peas and stir to mix.

Sprinkle with the chopped coriander. Cover and simmer for 10 minutes adding a

little extra liquid if necessary. Serve while hot. Serves 4.