Chana Curry

A Vegan Recipe

1 can garbanzo beans (chick peas)

600 ml water  ( 2  1/2 cups)

1 onion, thinly sliced

2 T grated garlic

2 T grated ginger root

1 tomato, peeled and chopped (or use half a can of whole tomatoes)

60 ml oil ( 1/4 cup)

1 teas salt

lemon juice ( a little)

2 shishi togarashi ( a mild small green pepper) or use bell pepper, okra or another green vegetable for colo

1 small dried togarashi red pepper

2 whole cloves, chopped

1 green cardamon seed, if available

2 bay leaves

1 teas cumin seed

Saute cumin seed in hot oil until they start to pop. Add onion and saute slowly until caramel-colored. Add garlic, ginger root and chopped tomato. Stir in the following pwd spices to make a paste:

1 teas garam marsala

1/2 teas coriander pwd

1/2 teas cumin pwd

1/2 teas turmeric

1/4 teas red chili pwd (cayenne?)

1/4 teas black pepper

Saute a bit then add whole spices,bay leaves, beans and water. Cook 10 minutes. Add salt. To finish stir in lemon juice and finely chopped shishi togarashi. Garnish with cilantro, if desired.

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