Kabli Channa (Indian Spiced Chick Peas )

Indian Side Recipes

1 lb canned chick peas 2 1/2 Tbsp ghee (clarified butter) 1 3/4" piece fresh ginger 1 lg. onion 2 fresh green chiles 3 med tomatoes 1 tsp pdr dried pomegranate seeds 2 1/2 tsp garam masala (curry spices) 1 1/2 tsp salt 1 Tbsp lemon juice 1/4 c chopped fresh cilantro

Drain chick peas, reserving liquid for cooking. Heat ghee in large saucepan. Place peeled ginger, onion, seeded chiles in food processor, chop finely. Add to butter, cook gently 3 min. Add tomatoes, cook briefly, add pomegranate seeds pdr, curry spices, salt, cook 1 min. Add drained chick peas, stir for 2-3 min over med heat. Add reserved liquid to just cover chickpeas. Cover, simmer 25 min. Add lemon juice, fresh cilantro. Serve hot or in pitas with yogurt.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 11th, 2005