PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Hot Chile Chickpeas
  Back To Index
    Hot Chile Chickpeas

  • 1 large vidalia, walla walla, or similar onion, chopped medium
  • 3 cloves garlic, peeled and minced
  • 1 inch ginger root, peeled and minced
  • 1 teaspoon madras curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon freshly ground black pepper
  • 2 cans chickpeas, drained and rinsed of the salt
  • 1 can Mexican tomatoes, or Roma tomatoes, with extra chile
  • 2 Habanero chiles, seeded and chopped fine(use a glove)(or suffer!)
  • As much lemon juice as you wish, or lime juice, to flavor it.
  • Simmer onion, garlic, ginger and the chopped habs in a little olive oil, add the curry and garam masala....add more of each if you wish, then let this simmer slowly until onion transparent...add 2 tbs lemon or lime juice, and add the tomatoes, let this simmer for awhile, and add the chickpeas....taste for seasoning, and if this needs thickening, mix in a little cornstarch and water...1 tbls of each, until thickened to your liking. I usualy sere this with either Calvin's powder or Jim Campbells hab powder, if it is not hot enough...Enjoy, Cheers, Doug in BC

    From: Doug Irvine
    Posted By: dougandmarie@home.com
    Post Date: Wed, 01 Sep 1999

    *BACK TO VEGETABLES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com