Chickpea curry

Basmala

This dish is a big favourite with my children which is strange as they tend to pick the chickpeas out of every other dish we have! I often get special requests to make this curry which is fine by me as it’s cheap, cheerful and very nutritious!

I like to start making the curry in the early afternoon and then once the chickpeas and water have been added to the pan I leave it to simer very gently for two or three hours so the chickpeas are soft and the sauce flavoursome.

Click here for printable recipe

 Ingredients

  • 2 large onions finely sliced
  • 1 inch chunk of cassia bark or cinnamon
  • several peppercorns
  • 2 black cardamoms 
  • 3 bayleaves
  • 1/2 tin tomatoes and some of the juice
  • 1tsp turmeric
  • 1/8 tsp of chilli powder
  • 3 cloves garlic minced
  • 1 inch chunk ginger, minced
  • 1 whole green chilli
  • 1/4 tsp of mustard seeds
  • 2 tins of chickpeas
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cummin

At the end add:

  • pinch of garam masala
  • chopped coriander leaf
  • 1 whole green chilli
  • generous pinch each of cumin and coriander

Directions:

Throw the two chopped onions and the whole spices (cassia or cinnamon, peppercorns, black cardamoms and bayleaves) into a heated wok with a couple of tablespoons of vegetable oil.

I didn’t have black cardamoms this time but they are interesting to try as they impart a distinctive but not overpowering, smokey aroma to the dish.

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Lightly caramelise the onions… this should take around 10 mins on a medium heat. Be sure to stir regularly to prevent burning.

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Add 1/2 tin (about 3 medium tinned tomatoes) and some of the juice, 1 tsp turmeric and 1/8 tsp chili powder (more if you like it spicy).

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Stir well and allow to cook for about 10 mins…

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Soon you’ll be able to see that the oil separates from the rest if the sauce…

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Add the ginger and garlic and stir fry for a couple of minutes before adding the 1/4 tsp of mustard seeds and the whole green chili (I omitted the chili this time as I was cooking for my children).

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Now it’s time to add the two tins of drained chickpeas and the 1/4 tsp each of cummin and coriander.

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Add 500ml of hot water, give a quick stir and then bring to the boil. Reduce the heat to low-medium, cover the pan and simmer for at least 45 minutes.

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The sauce should reduce somewhat and the chickpeas soften.

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When the chickpeas are soft enough, bring the heat up and reduce the sauce to your desired consistency.

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At the end add:

a generous pinch of garam masala
chopped coriander leaf (I omitted as my children don’t like to see the ‘green bits’ on their curry)
1 whole green chilli (Again, omitted for the sake of the children)
generous pinch each of cumin and coriander

Put the lid on and leave on a very low heat to allow the flavours to infuse.

I served this with vegetable pilau and tandoori chicken.

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2 thoughts on “Chickpea curry

  1. Qaisha

    Salam alaykom,

    This was dinner tonight. I love chickpeas so i had to try it ;). Mashallah very tasty, it will be made again inshallah. 2wards the end I added cooked tandoori chicken, I took out the whole spices b4 the chicken, I used mustard paste instead of seeds (didn’t have any) & fresh tomatoes. water & tomatoe paste instead of canned 🙂 Very happy I tried this……jazakallah!

    Reply

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