Recipe - Hot Chile Chickpeas

1 lg Vidalia; walla walla, or
similar onion, chopped
medium
3 Cloves of garlic; peeled and
minced
1 Inch of ginger root; peeled
and minced
1 teaspoon Madras curry powder
1 teaspoon Garam masala
One half teaspoon Freshly ground black pepper
2 cn Chickpeas; drained and
rinsed of the salt
1 cn Mexican tomatoes; or Roma
tomatoes, with extra chile
2 Habanero chiles; seeded and
chopped fine, (use a
glove)(or suffer!)
Lemon juice; As much as you
wish, or lime juice, to
flavor it

Simmer onion, garlic, ginger and the chopped habs in a little olive oil,
add the curry and garam masala....add more of each if you wish, then let
this simmer slowly until onion transparent...add 2 tbs lemon or lime juice,
and add the tomatoes, let this simmer for awhile, and add the
chickpeas....taste for seasoning, and if this needs thickening, mix in a
little cornstarch and water...1 tbls of each, until thickened to your
liking. I usualy sere this with either Calvin's powder or Jim Campbells hab
powder, if it is not hot enough.

Posted to CHILEHEADS DIGEST by Doug Irvine dougandmarie@home.com on Sep
01, 1999, converted by MM_Buster v2.0l.