Wednesday Zoop!
Chhole (Chickpea Curry) This is what I've been lunching on for the month of April. The first time I made it with a jalapeno pepper and thought it was pretty uninspiring. After that, I tried it with a serrano pepper, as the recipe called for. Mince 1 serrano pepper 4 large garlic cloves 2 inch piece of ginger then add and chop 1 medium onion Cook the above in 6 T of oil for 3-5 minutes. (The original recipe suggests grapeseed oil. I have coconut. It works.) Add to this 2 t corriander 2 t cumin 1/2 t tumeric Cook for 2 minutes. Add 28 oz can diced tomatoes 3/4 t kosher salt Cook for 4 minutes. Add 2 cans of chickpeas (drained and rinsed) 2 t Garam Masala Cook for 5 minutes - or, you know, until you finish folding the laundry or reach page 175 in your book.