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Sunday, August 1, 2010


Chickpeas - 1½ cups(cooked)
Onion -1 med(chopped)
Ginger - 1 tsp(grated)
Tomatoes - 3small (chopped)
Fresh cilantro - 1 tbsp (chopped)
Red chilli powder - 2 tsp
Garam Masala powder - 1 tsp
Pasta(Any variety) - 1 cup
Oil - 2 tsp
Salt - to taste
Pepper - to taste
Cheese - for garnish
Chopped cilantro - for garnish

Heat oil in a deep pot, saute onion, and ginger until soft.
Stir in tomatoes, red chilli , garam masala and salt and cook until tomatoes are softened.
Stir in 1 cup of chickpeas (reserve the rest for later),cilantro, 1 cup of water and cook for 3-4 min.
Remove from heat, and blend the mixture until smooth. Return to heat, keep warm.
While you are preparing the sauce on one side, bring a pot of water to boil and cook pasta following package instructions. Pasta should be cooked, but still firm. Drain pasta.
Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas.
Serve with a garnish of cheese and fresh cilantro. Omit cheese for a healthier version.

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