Hello, I’m Ella, a King Charles Cavalier and the family’s 4-legged best friend. I am also the last member of our loving blended family.
Learning how to cook at a young age is so important in so many ways. Not only is it a great activity that allows you spend some quality time with your children, but it also allows them to explore new foods, learn new skills and teaches them about responsibility too. Chef Jacob, a vegetarian, is the second oldest of the 4 boys. He wanted to discover an authentic recipe from India, Chickpea Curry.
Although this recipes require a lot of ingredients, it is a very simple and easy meal to prepare. It’s a straightforward, one pot recipe that captures the lovely essence of India. I love the distinctive smell of the green cardamom.
Beside the fine Indian cuisine, there are so many things to explore in India such as beaches, Palaces, Forts and so much more.
Chickpea Curry
Equipment
- Food Processor
- Thick-Bottomed Pan
- Potato Masher
Ingredients
- 3 large Onions Slices thin, divided
- 2 large Tomatoes Chopped
- 1 tbsp. Ginger paste
- 2 tbsps. Garlic Paste
- 2 tbsps. vegetable oil or Canola or Sunflower cooking oil
- 2 Bay leaves
- 5 Cloves
- 3 Green Cardamoms
- 5 Peppercorns
- 1 tsp. Cumin Powder
- 2 tsps. Coriander Powder
- 1/2 tsp. Red Chili Powder
- 1/4 tsp. Turmeric Powder
- 2 tsps. Garam Masala
- 2 cans Chickpea 15.5 ounces
- Salt to taste
- Hot Water Enough to make gravy ( 1 1/2 Cups)
- Ginger Julienne GARNISH
- 2 tbsps. Coriander leaves ( fresh, chopped fine) GARNISH
- 1 Lemon ( Squeeze juice) Optional GARNISH
- 1/4 cup finely chopped onion Optional GARNISH
- Naan Bread Serve
Instructions
- Grind 2 sliced onions, tomatoes, and the ginger past together into the food processor
- Heat the vegetable oil in the deep thick-bottomed pan on medium heat
- Add Bay leaves, cloves, cardamom and peppercorns and santé until darker
- Add the remaining sliced onions and cook until they are light brown
- Add the dry or powder spices ( cumin, coriander, red chili, turmeric and garam masala) Stir frequently for 5 minutes
- Drain the water from the Chickpea cans and rinse them truly
- Add the chickpea to the pan. Stir to mix everything together
- Add the salt to taste and the hot water to make it as a gravy ( about 1 1/2 cup)
- Simmer covered for 10 minutes
- Use a potato mash to mash some of the chickpea
- Garnish with ginger (Julienne) and the finely chopped fresh coriander leaves.
- Optional : A Squeeze of lemon juice and a handful of onion finely chopped to taste
- Serve hot with Naan Bread
Like this India Chickpea Curry recipe? Try Xavier Spicy Thai Noodle Stir Fry or Benjamin’s California Roll Sushi recipe. Do you have any suggestions on a easy meal for a family of 6? We love to try new things.
We can’t wait to see your culinary masterpiece. Tag us and follow us on our ongoing journey as a blended family.
