Cooking for Karina

Indian Chick Peas (or Lentils)

1 19oz/540ml can of chick peas or lentils - rinse them well and then put them back in the can and fill it up with water.
1 large onion finely chopped
4 to 6 cloves of garlic minced
1/2 tsp freshly grated ginger
1/2 tsp salt - if you cook with salt
1/4 to 1/2 tsp of cayenne - the more you add the hotter it is.
1/2 tsp paprika
1/2 tsp tumeric
2 tsp cumin
1 to 2 cups of coconut milk ( lite or regular)

Heat a few tsps of olive oil in the bottom of a heavy frying pan ( I like cast iron as they hold the heat well)
Add the minced garlic and onion, saute for about 10 minutes over medium heat
Add the in all the spices, saute for another minute or so.
Add the can of chick peas/lentils and allow to boil rapidly for a few minutes to reduce the liquid. Turn to low and simmer for at least 5 minutes, longer if you have time. At the last minute add the coconut milk. The amount depends on your tastes, I usually add 2 cups. You just want to heat the coconut milk but not have it boil

Serve over rice or rice noodles. Serves 2 big eaters or 3 smaller eaters.

Notes - Sometimes I double the recipe and add both chick peas and lentils.
- I use canned but you could use dry ( that you have soaked and cooked ahead) and add about 1/4 cup of water in place of the water in the can.
- I rinse the can contents well due to the amount of salt that is in the liquid they are canned in.
- This is not a "hot" curry, I can't eat really hot things but it is tasty. P. makes his hotter with pickled mango added on to his plate.