Veggie Foodie

Ingredients:

• 250 g chickpeas / 1 can (15 oz) garbanzo beans
•  3 cloves garlic
• 3 cm / 1 inch ginger
• 1 green chili
• 1 bunch coriander leaves
• 3 tbsp grated coconut
• 1 tsp red chili powder
• 2 tbsp coriander powder
• 1 tsp turmeric powder
•  2 tbsp ghee
•  2 of 3-cm / 1 inch cinnamon sticks
• 6 cardamoms
• 6 cloves
• 2 bay leaves
• 1 tsp fennel seeds, coarsely pounded
• 1 onion, finely chopped
• 2 sprigs curry leaves
• 2 cups water
• 2 tomatoes thinly sliced
• 150 g (10 oz) carrot, cut into 2 cm cubes

Method:

1. Mash about half of boiled chickpeas (garbanzo beans) and leave the rest whole
2. Blend garlic, ginger, green chili, coriander leaves, grated coconut, chili powder, coriander powder, turmeric powder with 1/2 cup water and keep aside
3. Heat ghee in a pan and add cinnamon sticks, cardamoms, cloves and bay leaves and fry till aromatic (1 minute)
4. Add onions, curry leaves and fennel seeds till onion is golden brown
5. Add blended ingredients, mashed and whole chickpeas, carrot, tomato and water. Cook over medium heat for 15-20 minutes till carrot is cooked and gets soft
6. Serve hot with any Indian bread, rice or South Indian items such as thosai, puttu or idiappam

Inspiration source:

South Indian Cookbook by Devagi Sanmugam, page 138