Chickpea Curry

Posted By Kerri

As we weren’t lounging in the sun yesterday, we decided to make the most of the time and prepare something for tonight’s dinner. We hadn’t planned on cooking anything so had to make do with what we had in the cupboards. Stephen suggested a curry made with pulses and this, from Camelia Panjabi’s book, fitted the bill perfectly.

We’ve made chickpea curry before but it wasn’t a huge success. It was a quick and easy recipe from the BBC web site and it suffered from the lack of slow-cooking. This dish was the polar opposite, with lots of blending and browning and frying and simmering but it was definitely worth spending the extra time because this dish was far superior to the previous incarnation. The onions cooked down to form a deep and delicious sauce with a lot of woody spice character.

We served it with basmati rice and some moong dal that we had cooked a few weeks ago and frozen.

Chickpea Curry
Serves Six

250g dried chickpeas
3 large onions
15g fresh ginger
15g garlic
250g tinned tomatoes
2 black cardamoms
8 cloves
2 bay leaves
15 peppercorns
1 teaspoon cumin seeds
Pinch of asafoetida
65ml oil
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon black pepper

Soak the chickpeas overnight in five cups of water (we just soaked ours for four hours).

Chop two of the onions and reserve. In a food processor, blend another onion with the ginger and garlic. Puree the tomatoes separately.

Place the chickpeas and soaking water into a pot with the last chopped onion, the cardamomsa, cloves, bay leaves, peppercorns, cumin seeds, one teaspoon of salt and the asaofetida. Bring to tbe boil. Cook for 50 minutes. Drain and reserve the cooking liquid.

In a separate pot, heat the oil. Add the reserved onion and saute for 25 minutes until brown. Add the pureed onion, ginger and garlic and cook for 10 minutes.

Add the turmeric, garam masala, coriander powder and pepper and stir. After one minute, add the tomatoes and cook for a few minutes.

Add the cooked chickpeas and stir. Add the water in which the chickpeas were cooked and cook until tender. Add salt.

Apr 26th, 2010

8 Comments to 'Chickpea Curry'

Subscribe to comments with RSS or TrackBack to 'Chickpea Curry'.

  1. James said,

    Never used asafoetida – what’s it like?
    .-= James´s last blog ..Meat Free Monday #16 – Red rice salad with grilled asparagus (and garlic mushrooms, grilled aubergine and avocado with walnuts) =-.

  2. Stephen said,

    James, Asafoetida is a very pungent spice, made from resin which is dried and crushed. Its pungency mellows when it is cooked and takes on flavours of onions and garlic. Its smell reminds me of spicy poppadoms in Indian restaurants, so I imagine it is an ingredient in those.

    It is also called Hing and is used often in lentil and bean dishes to aid digestion and reduce flatulence.

  3. Alex said,

    I love chickpea or lentils currys for meat-free monday suppers!
    .-= Alex´s last blog ..Mixmaster TC =-.

  4. Kerri said,

    Meat-Free Monday is an idea I’ve been thinking about for ages, Alex. I never really get round to it though. Fizzy Friday somehow seems much more manageable :)

  5. Its also worth using sprouted chickpeas for this recipe. easy to sprout and they taste wonderful. many thanks
    .-= Tom@roadsidecottagerecipes´s last blog ..How To Sprout Chickpeas =-.

  6. Kerri said,

    That’s a good idea, Tom, thanks. I’ve not tried sprouting anything so it could be a fun experiment.

  7. Rebecca said,

    Hi, I’m going to try this recipe later, just wondering – do you really use 625ml of oil? That seems like a lot! Thanks, Rebecca

  8. Stephen said,

    Hi Rebecca, good point about the oil, that can’t possibly be right! I have checked the recipe, it says 65 so will change it, thanks. I hope it turns out well :-)

:: Trackbacks/Pingbacks ::

No Trackbacks/Pingbacks

Leave a Reply

You must be logged in to post a comment.