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Chickpea Curry

Chickpea Curry

Featured Spices
2 cans of chickpeas
2 tablespoons vegetable oil
2 tej patta (Indian bay leaves)
5-6 cloves
3-4 green cardamoms
5-6 white peppercorns
3 large onions, thinly sliced
2 large tomatoes chopped
2 tablespoons garlic paste
1 tablespoons ginger paste
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1/2 teaspoon ground red chili
1/4 teaspoon ground turmeric
2 teaspoon garam masala
1" piece of ginger, julienned
2 tablespoons cilantro, chopped

You may be thinking that something so full of flavor shouldn’t be this easy. I’m sure we could cook up a way to make this recipe harder for you to make if we really tried, but we think you’ll love this simple and easy to make chickpea curry. What makes this dish so flavorful are the spices that go into it. You most likely have many of these spices already. Add to the list authentic tej patta Indian bay leaves, garam masala (aromatic spice mix used so often in Indian cuisine), some savory garlic and the citrusy spice of fresh ginger. Chop up some tomatoes and onions. Before you know it, you’ve made one of the world’s favorite curries to be poured over rice, on pasta, over top of your choice of salad, or just in a tasty mound on your plate.

Making tasty chickpea curry

In a food processor, grind 2 of the onions, the tomatoes, ginger and garlic into a smooth paste.

Heat the oil in a pot over medium heat.

Add the tej patta, cloves, green cardamom pods, and white peppercorns and fry for 30 seconds.

Add the remaining sliced onion and fry till a light golden brown.

Add the previously prepared onion-tomato paste and fry till the oil separates from the paste

Add the following spices
cumin powder
coriander powder
red chilli powder (try our Thai chili powder)
turmeric powder
garam masala powder

Fry for 5 mins.

Add the chickpeas to the mixture. (Drain the water in the cans)

Simmer and cook for 10 minutes.

With the flat of a spatula, mash some of the chickpeas to thicken the gravy.

Mix well.

Garnish with juliennes of ginger and finely chopped cilantro.

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