Chickpea Dahl

12 ingredients
5 steps

Ingredients

  • 2 cups grape tomatoes, chopped
  • 1 1/2 cups onions, finely chopped
  • 1 (2 inch) fresh ginger, peeled
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons cumin
  • 1 tablespoon olive oil or 1 tablespoon canola oil
  • 1 tablespoon margarine
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 5 small potatoes, peeled and cut into small cubes
  • 2 cups frozen baby peas
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • salt

Directions

  1. 1
    Cook potatoes in salted water until tender yet firm. Drain and set aside.
  2. 2
    Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
  3. 3
    In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
  4. 4
    Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
  5. 5
    Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.

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