Now this recipe is super yummy.  I will definitely be making this one when I want something warm and spicy this winter.  It will be great with chapati bread, and a yogurt/cucumber salad.

Chole (Curried Chick Peas)

Serves 6

 2 cups                    cooked chick peas, canned or soaked and simmered

4 Tbsp                    oil or butter

½                             red onion, minced

2 cups                    tomato, peeled, seeded, chopped or canned diced

1 clove   garlic, smashed, peeled and minced

2 tsp                       ginger, peeled and minced

2 fresh                   green chilies, chopped and minced

1                              bay leaf

½ tsp                      cayenne

¼ tsp                      tumeric

½ tsp                      cumin, ground

2 tsp                       garam masala

2 tsp                       amchoor powder

2 Tbsp                    cilantro leaves, chopped

TT                           salt, pepper and cayenne pepper

1                              lime, cut into 6 wedges for garnish

 Heat butter or oil in wok or heavy pan. Add chili and onions. Fry until golden. Add ginger and garlic, cook until fragrant.  Add tomatoes. Let reduce about 15 minutes. Add spices except for cilantro. Cook for another 5 minutes.  Add chick peas. Simmer. Reduced until fairly dry or add water/stock and serve soup.

 Serve with rice or whole wheat tortilla. Garnish with cilantro and limes