Vij’s Chickpea curry

Posted: October 12, 2013 in Indian, Uncategorized
Tags: , , , , , , , , ,

I wish I had remembered to photograph this dish, because it may be my favorite Indian dish now. Chickpeas get a bad rap; people think that if they’re not mushed into a hummus paste, what’s the point? But chickpeas are fantastic. They’re strangely high in Vitamin C, iron, and calcium. One of these days I’ll devote a week to chickpeas. So tonight, just take my word for it, and know that this chickpea curry was easy to make and ridiculously delicious. Thank you, Foodess/ Vij for this awesome recipe.

**Note that using cumin seeds instead of cumin powder makes a difference.

  • 1 cup dried black or regular chickpeas (or 1-15ounce can)
  •  ¼ cup butter and ¼ cup canola oil
  • 1½ tbsp cumin seeds (not ground)
  • 2 medium onions (1 pound), chopped
  • 2 tbsp finely chopped garlic ( about 6 large cloves)
  • 1 can diced tomatoes (no salt added)
  • 1 large jalapeno pepper, finely chopped
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1 cup water, (if using canned chickpeas only)
  • ½ cup chopped cilantro
  1. If using dried chickpeas, rinse in a colander then soak overnight or with the 1 hour quick soak method outlined above. Place soaked, drained chickpeas in 9 cups of salted water. Bring to a boil then reduce to a simmer and cook for 1 hour. Reserve 1 cup of cooking liquid and drain.
  2. Meanwhile, in a separate large pot, heat ghee (or butter/oil) on medium high for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Add onions and cook until golden brown, about 10 minutes. Add garlic and saute 2-3 minutes. Stir in tomatoes, then add jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, salt and cayenne. Reduce heat to medium and cook until oil glistens on top (about 5-8 minutes). Stir in reseved chickpea water or 1 cup fresh water if using canned chickpeas.
  3. Add boiled, drained chickpeas (or canned chickpeas, drained). Bring to a boil on medium-high heat, then reduce to low and simmer for 20 minutes or until thickened. Stir in cilantro.

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