Chickpea Curry
Being a vegetarian, I wanted to discover a popular dish from India. Chickpea Curry can also be accompanied with Naan Bread.
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