by Maud Hallin
serves 8 as an appetizer
2 tablespoons garam masala
2 teaspoon cumin
1 teaspoon turmeric
1 15-ounce can of chickpeas (garbanzo beans)
2 tablespoons tamarind chutney
salt, pepper, extra ginger, garlic or coriander to taste
Heat garam masala, cumin and turmeric in a cast iron pan; grind in coffee grinder. Add to pot with chickpeas, the broth the chickpeas came in and tamarind chutney. Boil to reduce liquid to about half. Adjust seasonings. Grind the mixture into a spread to serve on crackers.
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