Chickpeas 'dal Bukhara'

Total Time: 11 mins Preparation Time: 3 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1 (19 fluid ounce) can chickpeas
• 1 tablespoon fresh ginger, peeled and minced
• 2 garlic cloves, peeled and minced
• 2 tablespoons tomato paste (1/2 a can)
• 1 dash salt
• water
• milk
• olive oil

Recipe

• 1 in a medium pot, fry garlic and ginger in a bit of olive oil (not so hot that it smokes). add tomato paste and enough water to make a soupy texture. stir well. add chickpeas, add salt. heat to almost boiling. add enough milk at end and just heat through, enough to make a creamy texture. serve on a bed of rice, and enjoy!