Broccoli and Chickpeas
Title: Devanna, Broccoli and Chickpeas.
Copyright: © 2016 Arvindus, all rights reserved.
Edition: html, first edition.
BROCCOLI AND CHICKPEAS
The ingredients are fit for two portions.
1 Cup chickpeas.
1 Small broccoli.
¼ Cup water.
2 Spoons clarified butter / sesame oil.
1 Teaspoon finely chopped / grated ginger.
1 Teaspoon cumin seeds.
1 Teaspoon turmeric powder.
¼ Teaspoon asafoetida powder.
¼ Teaspoon chili powder.
1 Teaspoon coriander seeds.
½ Teaspoon cinnamon powder.
¼ Cup roasted cashews.
½ Cup yoghurt.
1 Teaspoon rock salt.
Soak the chickpeas for about 12 hours.
Cook the chickpeas until done. Drain them and keep them on a very low flame warm without burning.
Wash and cut the broccoli and tomato.
Heat the clarified butter / sesame oil.
Add the cumin, turmeric, asafoetida, chili and coriander.
Add the broccoli and fry for 5 minutes.
Add the tomato and cinnamon and fry for 1 minute.
Add the water and let the broccoli simmer until it is done. The water should be almost evaporated towards the end.
Crush the cashews into smaller pieces but not into crumbs.
Put the flame low, add the chickpeas, cashews, yoghurt and rock salt and mix them.