Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp (15 ml) | ghee or canola oil |
| 6 | black peppercorns |
| 6 | cloves |
| 2 cups (500 ml) | chopped onion |
| 3 | garlic cloves, crushed |
| 1 tbsp (15 ml) | grated fresh ginger root |
| 2 cans (19 oz/540 ml each) | chickpeas, drained and rinsed well |
| 1 cup (250 ml) | crushed tomatoes |
| 1 cup (250 ml) | water |
| 2 tsp (10 ml) | coriander |
| 2 tsp (10 ml) | cumin |
| ½ tsp (2 ml) | turmeric |
| ¼ tsp (1 ml) | salt |
| 1/8 tsp (0.5 ml) | cayenne pepper, or to taste |
| ¼ cup (50 ml) | chopped cilantro |
Directions
Heat ghee in a medium saucepan over high heat. When pan is hot, add peppercorns and cloves and reduce heat to medium; sauté for 20 seconds, or until fragrant. Add onion; sauté for 8 to 10 minutes. Add garlic and ginger; sauté for another minute.
Add chickpeas, tomatoes, water, coriander, cumin, turmeric, salt and cayenne pepper. Stir to combine. Cover and simmer for 20 minutes.
Sprinkle with cilantro before serving.
Serves 6
Nutrition: Per 1 cup (250 ml) serving: 235 cal, 11 g pro, 6 g total fat (2 g saturated fat), 38 g carb, 7 g fibre, 7 mg chol, 163 mg sodium
Source: Leslie Beck's Healthy Kitchen