Chickpea Dahl

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Chickpea Dahl

Source: 3ABN

 

2 c. grape tomatoes, chopped

1 1/2 c. finely chopped onion

one 2-inch piece fresh ginger, peeled

2 Tbsp. curry powder

1 1/2 tsp. cumin

1 Tbsp. olive or canola oil

1 Tbsp. margarine

2 14.5 oz. cans diced canned tomatoes

5 small potatoes, peeled and cut into small cubes

2 c. frozen petite peas

2 15-oz. cans chickpeas, drained and rinsed.

salt to taste

 

1. Cook potatoes in salted water until tender yet firm. Drain and set aside.

 

2. Saute onion in 1 Tbsp. oil until clear. Transfer to a food processor

along with the tomatoes and fresh ginger, and blend until smooth. Set aside.

 

3. In a large saucepan, melt margarine and add the curry powder and cumin.

Saute for 4-5 minutes over medium heat. Stir often to avoid burning.

 

4. Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring

often. Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes

more. Serve hot over brown or white basmati rice.