East End Chickpeas
79p (98.8p per kg)
Suitable for vegetarians. Chick peas in salted water
Chick Peas, Water, Salt
Preparation & Storage
- Recipe for Cooking East End Tinned Chick PeasYou will need 1 teaspoon of salt to taste, 8 tablespoons East End Vegetable Oil, 2 medium sized onions (chopped), 1 teaspoon chilli powder, 2 teaspoons turmeric powder, 400g of chopped and peeled tomatoes, 2 tablespoons garam masala.Drain the Chick Peas and wash in cold water.In a saucepan, heat the oil and fry onions until they are golden brown.Add to the onions 400g of chopped and peeled tomatoes, salt, chilli powder and turmeric powder. Stir the contents and fry on a medium heat until the mixture is well blended and the oil has separated.Add the Chick Peas, cover and cook on a low heat for 10-15 minutes.Add a little water if the mixture dries to achieve the desired consistency. Sprinkle a little garam masala powder, stir and it is ready to serve.
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