The recipes that I share on the blog are my tried and true. These dishes are meals that I am cooking up all the time. These recipes are nothing fancy but are easy and delicious. When it comes to the Pakistani recipes mine are inspired by my beautiful mom. My mom always made delicious food for us growing up and continues to. I try keep these dishes simple and flavorful because I want to show you guys how easy south Asian cooking can be. Many people are surprised to know how easy and simple certain dishes can be to cook. When it comes to Pakistani food it’s all about the aromatic spices that are used. All of the basic Pakistani spices are readily available in American grocery stores or any international market. Chickpea curry is a great vegetarian dish, especially on the days I don’t feel like making any type of meat. It can be paired with different veggies like spinach, potatoes or even chicken. It’s delicious served with rice or flat bread like roti, naan or pita bread. In this recipe I used canned chickpeas. If you want you can soak 1 cup of dried chickpeas overnight and boil til soft and than use in this recipe. There can be different varieties of chickpeas and depending on that and how long they are soaked can alter the cooking time. Give this recipe a try if, if you have any questions please ask and I would appreciate any feedback. Enjoy!
- 1 15.5 oz can chickpeas or 1 cup dried chickpeas soaked overnight
- 1 med.onion chopped
- 2 tomatoes chopped
- ⅓ cup oil of choice
- 4 med garlic, minced
- 1 tsp. garam masala
- 1 tsp. cumin powder
- 1 tsp.coriander powder
- ½ tsp. chili powder
- ½ tsp. salt
- ¼ tsp. turmeric powder
- 1 tsp. cumin seeds
- Fresh cilantro 2 tbsp chopped for garnish
- chop onions
- chop and grind tomatoes
- chop/mince garlic
- Use med pot. med-high heat. Heat oil, add onions, let saute til med golden brown.
- Add garlic and cumin seeds. Saute for few 10 seconds.
- Add tomatoes and spices. Saute til tomatoes are cooked down and oil rises and separates about 5 minutes. If it's sticking to bottom of pot you can add few tbsp of water.
- Add chickpeas and 1½ cup of water. Cook til sauce/gravy thickens and oil separates a little bit about 20-25 minutes or til chickpeas are tender and soft. You can always add more or less water depending on how much gravy you prefer.
- Garnish with cilantro.
- Serve with boiled rice or flat bread like roti, naan or pita bread
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