Tantalising Indian Chickpeas Curry Food

ONE POT CHICKPEA CURRY

Steps:

• Heat oil in a large nonstick pot over medium-high heat.
• Add onions and saute until soft and translucent.
• Add garlic, ginger and saute until fragrant.
• Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
• Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
• Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
• Discard bay leaf and curry leaves.
• Mix in lemon juice and 1 tbsp cilantro.
• Garnish remaining 1 tbsp cilantro on top and enjoy!

TANTALISING INDIAN CHICKPEAS CURRY

Steps:

• Soak the chickpeas overnight in water.
• The next day, drain out the water.
• Put the chickpeas in a large and wide pot.
• Add fresh water and boil the chickpeas in it on high heat.
• Heat oil in a pot.
• Add cumin seeds and allow to splutter.
• Once they stop spluttering, add the potato cubes.
• Stir-fry on high heat for 5 minutes.
• Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
• Mix thoroughly.
• Stir in 1 cup of thick yogurt{I use plain fat-free}.
• Cook, stirring every 2 minutes, for 10 minutes.
• Add the boiled and drained chickpeas.
• Stir in 2 1/2 cups of water.
• Bring to a boil.
• Lower flame, cover and cook for 5 minutes on low heat.
• Remove from flame.
• Garnish with garam masala powder and corriander leaves.
• Serve hot over long-grain Basmati white rice.
• Enjoy!

INDIAN CHICKPEAS

Steps:

• Soak chickpeas overnight then rinse and cook in water till tender.
• Drain and keep the cooking liquid.
• Heat oil in frying pan and cook onion until golden.
• Add cinnamon and cloves and cook for a few seconds.
• Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
• Add tomatoes with juice and cook till all liquid is absorbed.
• Add the chickpeas to pan, mix, and cook for 5 minutes.
• Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
• Sprinkle with garam massala and cilantro.
• Can be served hot or cold.
• Time to make does not include soaking the chickpeas overnight.

CHICKPEA CURRY (INDIAN STYLE) OVER BASMATI RICE

Steps:

• For the rice:.
• Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
• Add 1 tbsp butter to a skillet over medium heat.
• Add rice to skillet and toast in butter for a minute or two until fragrant.
• Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
• Next add 3 cups of water and cover.
• Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
• Remove from heat and let sit a minute or two.
• Fluff rice with fork, and keep covered until ready to serve.
• For the curry:.
• Saute onion and garlic over medium heat until softened and slighty browned.
• Add chili powder or chilli if using and cook for another minute or so.
• Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
• Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
• Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
• If pan seems try, please add a little water, 1/4 cup at a time.
• Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
• Add blended chickpeas back to the pan and cook for another 5 or so minutes.
• Finally, add the 2 tsp of peanut butter, until melted into the curry.
• Stir in 1/2 of the cilantro leaves.
• Season with salt and pepper to taste.
• Serve over the basmati rice and top with remaining cilantro leaves.