These are often a crowd pleaser, they span many cultures and most people enjoy them. They are also great for your vegan or vegetarian friends if you’re having a dinner party.
This crowd loved the heat, so I used an entire fresh habanero pepper with a large diced onion in a decent amount of grape seed or coconut oil. I sautéed these together, be sure you have a well ventilated area or a fan on high.
I add some water and allow it to steam on medium heat with the cover on.
This is traditionally served with achar or a mango chutney.
PS if you have leftovers and want to try something different, blend this up with a little tahini and have an ‘indian’ inspired hummus!
Give it a try
Here I used:
2- 29 oz cans of chick peas
One large diced yellow onion about 2 cups
6-8 cloves of garlic, pressed
1 large red habanero pepper
6-8 scallions chopped on the bias
1 tsp curry powder
1 tbsp roasted, ground cumin (geera)
1 tsp black pepper
1 tbsp dried thyme
Salt to taste