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Chickpea Curry

August 12, 2019 By marketeditor

Recipe courtesy of Sneha Narayanan
Serves: 4

Ingredients
*Ingredients currently at the Saratoga Farmers’ Market

● 1 cup of dried chickpeas (soak overnight in warm water for best result)
● 2 Tbsp olive oil*
● 1 tsp cumin
● 1″ long cinnamon stick
● 4 cloves
● 1 black cardamom
● 2 bay leaves
● 3 garlic cloves, finely chopped*
● 1 cup red onion, finely chopped*
● 1/4 tsp turmeric powder
● 1/2 tsp chili powder* or to taste
● 2 tsp ground coriander
● 2 small tomatoes, finely chopped*
● 1 tsp garam masala
● 2 green chilies, split*
● Ginger, cut in thin strips
● 1 Tbsp fresh cilantro, roughly chopped*
● 1/2 Tbsp butter*
● Salt to taste

Instructions

  1. Soak the dried chickpeas in warm water overnight. Discard the water and pressure cook or boil the soaked chickpeas with double the amount of new water and ½ tsp salt. The chickpeas should be tender and soft.
  2. In a large pan, add oil. Once the oil is hot add the whole spices one at a time.
  3. Immediately add the garlic followed by the chopped onions and 1/4 tsp of salt.
  4. Add the turmeric, chili, and coriander powder. Mix well and let them cook.
  5. Once the onions are soft, add the finely chopped tomatoes. Let them cook until the oil starts to separate from the mixture. If it becomes very dry, add 1 Tbsp or two of water.
  6. When the mixture is combined and aromatic, add the cooked chickpeas with the water in which they were cooked. Mix well and add salt to taste.
  7. As the chickpeas cook and the sauce begins to reduce, add garam masala, green chilies, ginger, and butter. Simmer for 10-15 minutes.
  8. Before serving, garnish generously with fresh cilantro.
  9. Serve this hot and accompanied by any Indian bread or rice and wedges of lime.
Chickpea curry

Filed Under: Uncategorized

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