CHICKPEA CURRY

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 dried chickpeas overnight and boil till 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!

5.0 from 1 reviews

CHICKPEA CURRY

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Shazia

Recipe type: Pakistani/Indian

Serves: 5

Ingredients

• 2 15 oz. chickpeas
• 1 med onion chopped
• 2 tomatoes chopped
• 1 green chili chopped
• ⅓ cup oil of choice
• 2 tsp. garlic minced
• 2 tsp. ginger minced
• 1 tsp. garam masala
• 1 tsp. cumin powder
• ½ tsp. chili powder (adjust to taste)
• ¼ tsp. red pepper flakes (optional for extra spicy)
• ½ tsp. salt (adjust to taste)
• ¼ tsp. turmeric powder
• 1 tsp. cumin seeds
• Fresh cilantro 2 tbsp chopped for garnish
• Fresh lemon juice for garnish

Instructions

1. Use med pot. med-high heat. Heat oil, add onions/green chili, let saute till light golden brown(about 2 min)
2. Add red pepper flakes, garlic/ginger and cumin seeds. Sauté for 20-30 seconds.
3. Add tomatoes and spices. Saute till 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.
4. Add chickpeas and 1½ cups of water. Cook till sauce/gravy thickens and oil separates a little bit about 15 minutes or till chickpeas are tender and soft. You can always add more or less water depending on how much gravy you prefer. Mash some chickpeas with back of spoon to give curry a thick texture.
5. Garnish with cilantro and lemon juice

3.5.3251