Basic Chickpea Curry Indian Recipe

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Recipe Category: Beans

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Basic Chickpea Curry Indian Recipe

Ingredients

  • recipe for : Chana Masala.
  • 2 (16ounce) cans chickpeas, rinsed well or 2 cups dried chickpeas, pressure-cooked or slowcooked, drained
  • 6 medium tomatoes, chopped (4 1/2 cups)
  • 1 (2-inch) knob of ginger, chopped, or 2 tablespoons ginger paste 6 cloves garlic or
  • 2 tablespoons garlic paste
  • 1 green chile, chopped (remove seeds to reduce heat)
  • 1 teaspoon lemon juice
  • 2 teaspoons safflower or other neutral oil
  • 1 cup chopped red onion (about 1 medium onion)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 to 1/2 teaspoon cayenne
  • good pinch of asafetida (omit to make gluten-free).
  • 2 teaspoons chana masala powder or Garam Masala 1/8 to 1/4 teaspoon Indian black salt, optional
  • 3/4 to 1 1/2 teaspoon salt, to taste
  • 1/2 teaspoon raw sugar
  • 1 1/2 to 2 1/2 cups water
  • 1/4 cup chopped cilantro, for garnish
  • 1/4 cup minced red onion, for garnish
  • 1 to 2 teaspoons lemon juice, for garnish

    • Method

  • In a blender, combine 1/2 cup cooked chickpeas, tomatoes, ginger, garlic, chile, and lemon juice and blend until smooth
  • Set aside
  • Heat the oil in saucepan over medium heat
  • Add the chopped onion and cook until translucent, 7 to 8 minutes.
  • Add the cumin, turmeric, cayenne, asafetida, and chana masala blend.
  • Mix well and cook for 1 minute.
  • Add the kala namak.
  • Omit the Indian black salt if using chana masala blend
  • Add the pureed tomato-chickpea mixture
  • Cook partially covered for 15 minutes, stirring once about hallway through Deglaze with a little water if needed
  • Reduce the heat to medium-low and continue to cook until the mixture is dry and starts to leave the side of the pan, 10 to 15 minutes
  • The tomatoes and spices will start to smell roasted
  • Add the cooked chickpeas, salt, and sugar, and mix well
  • Add 2 1/2 cups of water
  • Cover, and cook for 30 to 40 minutes over medium-low heat
  • Taste, and adjust salt and spice at 30 minutes
  • Continue to cook until the chickpeas are very tender and easily mashed, or until desired consistency is achieved
  • Mash some of the chickpeas
  • Garnish with cilantro, minced onion, and lemon juice, and serve hot
  • Pressure Cooker: Follow steps 1 through 4
  • Add the cooked chickpeas, salt, sugar, and 1 1/2 cups of water
  • Close and lock the lid, and cook for 10 minutes after the cooker reaches pressure (2 to 3 whistles)
  • If using dry chickpeas that have been soaked overnight, add 2 1/2 cups water, salt, and sugar
  • Close and lock the lid, and cook for 20 to 25 minutes after the cooker reaches pressure (4 to 5 whistles)
  • Garnish with cilantro, red onion, and lemon juice, and serve hot
  • Variation: Add 1 to 2 cups chopped spinach or other greens at Step 4

    • Full List of Beans Recipes
    Full List of Curry Recipes

    Baked Beans:
    Soak beans overnight in cold, salted water Drain Pour the beans into a large crock Add All Other Ingredients except for the onion, and stir well Fill the crock with hot Continue Reading →

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