Middle Eastern Chickpea Gravy

Middle Eastern Chickpea Gravy Served With Stir Fry Green Peppers And Oregano Rice

Ingredients

300 gms chickpeas Soak in water overnight. Next morning Cook till soft reserving the water of the boiled chickpeas for cooking

if pressure cooking: cook on high for first whistle then low for 20 to 25 mins

2 big onions finely sliced 2 big tomatoes . Peel off the skin and puree 1 medium size tomato skin peeled and finely sliced 2 tbsp finely chopped mint leaves 3 tbsp finely chopped coriander leaves 1 tbsp ginger and garlic paste 1 tsp of apple cider vinegar or lemon juice. 1/2tsp chilli powder or according to taste 1/4 tsp cumin powder 1/2tsp cinnamon powder 1 tsp corriander powder 1/2tsp pepper powder 1 maggi chicken stock cube or beef /vegetable stock cube

Method Heat the oil. Add the sliced onions .once slightly brown add the sliced tomatoes and some of the boiled chickpea water. Cook till soft.add the tomato puree and cook along with ginger and garlic paste and some of the boiled chickpea water.and the stock cube. Once the puree cooked add the spices and stir well and cook on medium flame .lastly add the mint and coriander leaves along with the boiled chickpeas. .lastly add a tsp of apple cider vinegar or lemon juice.

FOR THE RICE COOKED BASMATI RICE SLICE FINE THE GREEN BELL PEPPERS DRY OREGANO HERBS ADD GHEE TO THE PAN .STIR FRY LIGHTLY THE GREEN BELL PEPPERS AND SOME DRY OREGANO HERBS.MIX IN THE RICE AND SALT TO TASTE. TOSS WELL.