Simple Chickpea Curry
It has been pouring here from last 2 weeks… everything is wet and soggy. It seems like Mr. Sun is super upset and grumpy, have not been coming out lately… I am too in my super non-cheerful and super lazy mode, pretty much hiding in my cocoon all day. Well I don’t know how long this will last but both I and Mr. Sun have to pull up our games and stop being lazy and grumpy!
But as they say there is always a brighter side to everything. For me it’s staying home, doing absolutely nothing and every now and then enjoying a delicious homemade bowl of a hearty curry. I have to say I am a proud curry lover! No matter what kind of curry it is and from what part of the world it belongs, I love them. Trust me I strongly believe there is no right or wrong way to make a curry dish; no right or wrong recipe. Every curry lover have their own special recipe and that is a beauty of a curry dish.
So while both I and Mr. Sun continue our slumber let me quickly share “Simple Chickpea Curry” recipe with you all. This is going to be one of the easiest curry recipe you will have in your repertoire and that to made fresh and from scratch! I use only chickpeas here but you can add some vegetables like potatoes and carrots here too. As always if you want to add your touch feel free to take the recipe as guideline and let your imagination rock n roll.
Enjoy this with some steamed rice, bread or if you want to go traditional route have this along with these Bhaturas (deep fried Indian bread) from sinfullyspicy.com. No matter how you eat, it will be absolutely delicious!
- 2 15oz-cans of Chickpeas
- 2 teabags (black and unflavored)
- 3-4 tablespoons oil
- ½ cup onion, finely chopped
- 1 tomato, medium size
- 5-6 garlic cloves (skin removed)
- 1 inch ginger
- 1 jalapeno (optional)
- 1 tablespoon tomato paste
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala powder
- Salt to taste
- ¼ chopped cilantro for garnish
- Lime wedges
Boiling Chickpeas with teabags
- Opened the can chickpeas, transfer them to a strainer. Drain the canning liquid and wash them under running water. Add the washed and drained chickpeas to a stock pot along with 4-5 cups of water and teabags. There should be enough water to cover the chickpeas. Bring the pot to a boil, lower the heat to simmer cover the pot and let the chickpeas simmer for 10-15 minutes. This step will help the chickpeas to get more tender and also infuse them with slight tea flavor and color. Make sure there is always enough water in the pot, if needed add more water. Once done remove the pot from the heat, remove the teabags from the pot. Set the chickpeas aside till ready to use.
- In a blender puree tomato, garlic, ginger and jalapeno. If you don’t have a blender you can also minced them finely with hand.
- In a large pot, heat oil on medium-high heat. Add the chopped onion to the oil and fry them till they start to turn golden in color (about 3-4 minutes), keep stirring them to make sure they cook evenly. Now add the prepared tomato puree. Cook for another 6-7 minutes, until you start to see oil separating on sides of the pot. Add tomato paste along with coriander powder, turmeric powder, red chili powder and salt, cook for another minute or so and then finally add boiled chickpeas with its liquid. Give everything a good stir
- Lower the heat to low and let the chickpeas simmer in the delicious curry sauce for good 10-15 minutes to bring all the flavor together. If needed add more water to get the consistency you want. (I prefer the sauce in this dish to be very thick and almost sticking to the chickpeas. Finally add gram masala, stir well and remove the pot from the heat. Let the pot sit with lid on for at-least 5 minutes before serving.
- Once done top with cilantro, sprinkle little lime juice and serve hot.