Chickpea Curry

Hello and welcome back to my blog! I have been on a bit of a break, sharing meals from my home on Instagram and Facebook, the feedback and recipe requests have been insightful as I am working to improve our content. It is no secret that I love chickpeas and I use them in every form, I have given options for using either dried chickpeas or canned/precooked peas. I usually soak and cook large quantities of chickpeas and freeze but I prefer to make curries with dried chickpeas so that i can infuse other flavours while cooking them. Most of the ingredients in this curry can be found in most grocery stores round the world, if you can find amchur and mangoes are not in season, you can do without, it will not ruin the dish but amchur definitely gives it a zing. Enjoy with some rice or vegetables. Freeze all your leftovers, they come in handy!

xx Chef Braakman.

Chickpea curry

Chickpeas found mainly in middle eastern, Mediterranean and Indian cuisine are a versatile nutrient dense legume high in proteins, dietary fiber and minerals.  This chickpea curry is packed with delightful Indian flavours and pairs well with rice or flat bread and can be eaten alone with a side of vegetables. It is a great make ahead dish which keeps well both refrigerated and frozen. I find myself digging this curry out of my freezer time and time again, so make a large batch and freeze, will save you eating the wrong things on busy days!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Soaking 8 hours hrs

Total Time 1 hour hr 40 minutes mins

Cuisine Indian

Servings 6

Calories 427 kcal

Ingredients

  

• 1½ cups dried chickpeas or 600g cooked chickpeas
• 2 large onions
• ½ recipe Korma paste
• 1 teaspoon turmeric (divided)
• ¼ cup vegetable oil or ghee
• 1 piece green chili
• ½ teaspoon garam masala
• 1 teaspoon amchur (dried mango powder)
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper
• 2 sticks cinammon
• ½ teaspoon coriander powder
• 2 bay leaves
• 3 green cardamoms
• 3 cloves
• 1 star anise
• 250 grams chopped tomatoes (about 4 large, peeled with seeds removed)
• 1 can coconut milk (400g)
• Salt (as required, start with 1 teaspoon)

Instructions

 

• If using dried chickpeas, overnight soaking is required. Then pressure cook for 25-30 minutes, add ½ teaspoon of salt and turmeric to the cooking liquid. You need about 6-8 cups of water. If you do not have a pressure cooker, bring to a boil in a heavy pot, add salt and turmeric, seal pot with aluminium foil and put a heavy lid on. reduce heat to medium and cook for about 50-60 minutes.
• If you using canned chickpeas, rinse and set aside. Make korma paste, you can also use good quality store bought paste.
• Heat up oil in a pan, add the aromatics (cinnamon, bay leaves, cardamom, cloves and anise). Add chopped onions and stir fry till browned but not burnt. Add  green chili chopped or left whole with a slash.
• Add korma paste and stir fry till cooked and a bit dry about 5 minutes.
• Add all the dry spices ( black pepper, turmeric, chili powder, garam masala, coriander powder, amchur), cook for 30 seconds, careful not to burn spices.
• Add chopped tomatoes and cook for a few minutes.
• If using dried chick peas, add with the cooking liquid to the sauce. If using precooked chick peas, add chick peas to sauce and  some water (about 3-4 cups). Simmer for about 15-20 minutes.
• Add coconut milk. Taste and season with salt. Adjust other seasoning as required.
• Garnish with fresh coriander leaves and serve with basmati rice or roti.