This flavorful, Indian curry is a perfect and easy dinner that is great as leftovers! Serve it on rice or with naan.
Ingredients
The chickpeas
500g dried chickpeas (or two, 15oz cans of cooked chickpeas)
2 cloves of garlic, minced
1 bay leaf
1 tsp cinnamon
1 star anise
2 cardamon pods
2 cloves
1 tsp cumin seeds
1 tsp salt
1 tsp coconut oil
The masala
1 Tbs olive oil
2 tsp cumin seeds
a small onion, chopped
1/4 tsp turmeric
1 Tbs ground coriander
1 Tbs garam masala
1 tsp grated ginger
1 tsp amchoor powder (mango powder)
710ml tomato sauce
about 1 cup water
Instructions
1. If you are using dried chickpeas put them in a pressure cooker along with the rest of the ingredients and lots of water (enough to cover the chickpeas with at least 3 inches of extra water) for 12 minutes. If you are using precooked chickpeas, put them in a sauce pan with 500ml water and the rest of the ingredients. Bring to a simmer and cook for 5 minutes.
2. Heat a large pot on medium high heat and add the oil, and then cumin. Let the cumin seeds sizzle for about 30 seconds and add the onion. Cook until the onion browns and becomes translucent, now add the turmeric, coriander, garam masala, ginger and amchoor/mango powder. Let it cook for a minute, before adding the tomato sauce and water. Let the mixture simmer until desired thickness, about 10 minutes, then add the chickpeas and let them heat through for about 2 minutes before turning the heat off and serving. Enjoy with rice or homemade naan :)
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