Chickpeas in Indian Curry
Chickpeas in curry is more than just a meal; it’s a bridge between tradition and modern culinary innovation.
Equipment
- 1 Pan
Ingredients
- ½ cup Chickpeas Dried chickpeas, soaked and boiled
- 1 no. Onions Small
- 2 no. Tomatoes Medium sized, pureed
- 2 no. Garlic Cloves (लहसुन) Minced
- 1 no. Ginger (अदरक) About 1 inch long grated
- 2 tsp Vegetable Oil
- ½ tsp Cumin seeds (जीरा)
- ½ tsp Turmeric Powder (हल्दी)
- 1 tsp Dried Coriander Seeds (धनिया) Powder
- 1 tsp Garam Masala
- ½ tsp Red Chilly Powder Adjust to your taste
- ½ tsp salt Adjust to your taste
- ¼ cup Coconut Milk or cream for a creamy texture
- ½ cup water
- coriander fresh coriander leaves, chopped for garnishing
- Lemon 1 wedge for serving
Instructions
- Prepare the chickpeas: Soak dried chickpeas overnight, cook until tender, and drain. If using canned chickpeas, rinse and drain them.
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Sauté the aromatics: Add the chopped onion and cook until golden brown (about 5-7 minutes). Stir in the ginger and garlic, cooking for 1-2 minutes.
- Add spices: Lower the heat slightly and add turmeric, coriander powder, and red chili powder. Stir for 30 seconds to toast the spices.
- Make the base: Pour in the tomato puree and cook until the oil starts to separate from the mixture (about 5-7 minutes).
- Add chickpeas: Stir in the chickpeas, coating them in the sauce. Add water and let it simmer for 5-10 minutes until the flavors meld.
- Finish with Garam Masala and coconut milk (if using):Stir well and simmer for 2 more minutes.
- Garnish: Sprinkle fresh coriander leaves (chopped) on top and squeeze a lemon wedge over the curry before serving.
Serving Suggestions
- Serve with steamed Basmati rice, naan or roti.