Monday, October 31, 2011
Dried Chickpeas - 1 cup
Green Bell Pepper - 1 big, cut into thin long slices
Red Bell Pepper - 1 big, cut into thin long slices
Red Onion - 1/2, sliced
Garlic Cloves - 4, thinly sliced
Ginger - 1/2 inch, thinly sliced
Red Chilies - 2, chopped
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Lemon Juice - 1 tsp
Olive Oil - 1 tbsp
Soak the chickpeas overnight in plenty of water. Drain and rinse and add 2 cups of water. Cook in the pressure cooker for 5 whistles after full pressure is reached. Remove and drain the excess liquid.
Heat a big skillet. Add olive oil, sliced ginger, garlic, chopped red chilies. Saute on low heat for a minute.
Then increase the heat and add onion, peppers, salt. Saute on high heat for a couple of minutes. The vegetables should be cooked but crisp.
Then add the cooked chickpeas, cumin coriander powder, cayenne and adjust salt. Toss everything together for a minute more. Remove from heat, add lemon juice on top and serve immediately on corn tortillas.