Inspired by Amritsari Cholle, a popular dish from India.
The herbs and spices in this dish emit a wonderful fragrance and are delight to the palate.
1 can chick peas (rinse and drain)
2 c water
1 6 oz. can tomato paste or ½ cup tomato sauce
¼-1/2 c chopped onion
½ c. chopped tomato
1 bay leaf
½ tsp cinnamon, cloves, nutmeg and cardamom, sesame seeds, coriander, cumin, ground cloves, garlic powder, curry powder
¼ tsp dried red chili peppers or chili powder or cayenne pepper, black pepper, ground ginger, turmeric
In sauce pan, boil chickpeas over medium-high heat until tender. Drain water, saving ½ cup of the liquid in the pan. Mash ¼ cup of the chick peas. Saute onions until tender and brown. Add onions, tomato paste, bay leaf and spices to chick peas. Heat on lowest temperature for 30 mins. Add more water, if necessary, to make a thick sauce. Discard bay leaf before serving.
Use less chili pepper or cayenne, for a milder flavor.
Top with fresh chopped tomatoes and green onion, if desired
Serve over cooked quinoa or brown rice with a Spinach Salad. Makes 2 serv