Curried Chick Peas, Vegan Indian Recipe
4 cups cooked chick peas or garbanzo beans (2 - 3 cans)
3 - 4 Tbls ghee or olive oil
1 tsp. gr. cumin
2 tsp gr. coriander
1/2 tsp gr. fennel seeds
1 tsp turmeric
pinch cayenne
OR: 1 seeded, minced fresh jalapeno pepper
1 tsp dried ginger
OR: 1 Tbsp peeled, minced fresh ginger
OR: 1 Tbsp curry powder in place of the dried spices listed above
1 bay leaf
Optional: 6 green cardamom pods
1/2 - tsp salt
pepper to taste
Optional: 1 Tbsp lemon juice, 1/4 cup minced fresh cilantro or basil
Directions:
Drain and rinse canned beans. If you cooked your own, reserve the liquid
Blend or puree 1 cup cooked beans with 2 cups water or cooking liquid (if you don't have a blender or food processor, use a potato masher - even a fork will work)
OR: If you can find it, brown 1/4 cup chick pea flour (besan) with the spices
Heat the oil or ghee on low in a large saucepan. Add spices and heat for 5 minutes
Add the pureed beans and blend with the spices
Add the rest of the beans, and 2 more cups water or cooking liquid
Add salt and pepper to taste, cook on low heat until the mixture thickens
Add more water if needed, plus lemon juice and fresh herb, if desired