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Spicy “Indian” Chickpeas

September 29, 2007

The closest I’ll ever get to India is Priti, Joan’s college roommate, whose parents are from Gujerat.  But Indian food, now.  That’s another story entirely.  I first fell in love with these chickpeas at a Diwali celebration at the University of Idaho, and tracked down a version on the internets that was really close.  Over time they’ve migrated to something not very authentic, but irresistable.  A great dish for fall supper, with steamed basmati rice, a green salad, and maybe some Polly Cake for dessert.

Spicy Indian Chickpeas

2 tablespoons vegetable oil
1 large onion, cut in half and sliced into thin shreds
4 large cloves of garlic, minced
1 tablespoon Vindaloo (still with the birthday present!) or curry powder of your choice
1/4 cup ketchup
2 cans of chickpeas (15.5 ounces each), drained, reserving 1/4 cup liquid 
Juice of 1/2 lemon
1 teaspoon salt
Fresh ground black pepper
2 tablespoons butter

Heat oil in a large saucepan.  Fry onions until slightly browned.  Reduce heat to low, add the garlic, curry, and ketchup, and saute for about 2 minutes.  Add chick peas, reserved liquid, lemon juice, salt, pepper, and butter.  Simmer for 10-15 minutes.  Serve over rice.

Makes a nice change from baked beans at a picnic; excellent potluck fare; fast and good after a long day at work.

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