Adapted from Get Cooking by Molly Katzen
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon curry powder
1/2 teaspoon salt
Cayenne pepper for dusting
2 15 oz. cans chickpeas
1 mango, diced
Heat oil in a large, heavy skillet. Add onion, curry powder and salt. Cook, stirring occasionally for about 5 minutes or until onion softens.
Drain chickpeas and rinse. Add to skillet until they are coated with the onion and spices.Cook on medium heat for 5 minutes.
Stir in mango and cover. Let cook for 5 minutes. Add up to 1/2 cup water, if needed for more sauce.Cook slowly for another 10 minutes. Serve hot with a dusting of cayenne.
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon curry powder
1/2 teaspoon salt
Cayenne pepper for dusting
2 15 oz. cans chickpeas
1 mango, diced
Heat oil in a large, heavy skillet. Add onion, curry powder and salt. Cook, stirring occasionally for about 5 minutes or until onion softens.
Drain chickpeas and rinse. Add to skillet until they are coated with the onion and spices.Cook on medium heat for 5 minutes.
Stir in mango and cover. Let cook for 5 minutes. Add up to 1/2 cup water, if needed for more sauce.Cook slowly for another 10 minutes. Serve hot with a dusting of cayenne.
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