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Author Notes: I got this recipe from a good friend and every time I make it I am brought back to the times we shared together. This recipe is Indian in nature and makes me want to take a trip. —Fran McGinty
- 3 - 15 ounces canned chick pea's
- 2 Cardamom Pods
- 1/4 cup Canola Oil
- 1 Medium Onion, Peeled and minced
- 6 Cloves garlic Peeled and Minced
- 2 1/2 tablespoons Tomato Paste
- 9 dried dates, pitted and chopped
- 4 teaspoons ground cumin
- 2 teaspoons Kosher salt
- 1 teaspoon ground Cayenne
- 1 teaspoon ground black pepper
- 2 star anice or 1/3 teaspoon ground
- 1/2 cup water
- 1. drain chick peas set aside.2. crack cardamom pods. Peel the shell to release the seeds and collect in a mortar and pestle, crush seeds.3. in medium pot set over medium-high heat. Heat oil until it begins to shimmer. add onion and saute for 8 to 10 minutes until soft and starting to brown. stir in the garlic saute a couple of seconds reduce heat to medium add tomato paste. Add cardamom and all remaining ingredients and saute for 1 or 2 minutes 4. Add the chick pea's and 1/2 cup of water. Heat mixture stirring occasionally to blend flavors. serve warm. reheats well.
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