Wednesday, 15 February 2012

Spicy Black Chickpea Curry Recipe



What we need:
1 cup raw black chickpeas (TIP: You can buy cooked black chickpeas in a tin. 2 tins is plenty for 4)
3-4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, peeled & grated
2 inches ginger, peeled & grated
1 green chilli, finely chopped (optional)
1 1/2 tsp salt (or according to taste)
1/2 tsp turmeric powder
1 tsp paprika powder
1/2 tsp coriander powder
1 tsp garam masala
Half tin plum tomatoes
Handful fresh coriander
How we do:
  • If you are using raw chickpeas, soak them overnight at room temperature. Once soaked, rinse thoroughly and place in a pressure cooker. Add water so it is 2″ above the chickpeas and add a little salt. It usually takes about 25 minutes in a pressure cooker. If you don’t have a pressure cooker, you can place the soaked, drained chickpeas in salted water in a pan so they are fully submerged. Bring to a boil then reduce to a simmer and cook for 1 hour until soft.
  • Or if you are using chickpeas from a tin, you’re good to go.
    • For the masala, in a pan heat the oil. Once hot, add the cumin seeds.
    • When they begin to sizzle add the onions and chilli. Stir and cook for 4-5 minutes. Once they become translucent and tender add the ginger and garlic.
    • Continue to stir until they turn a light golden colour. Now add the salt, turmeric powder, paprika, garam masala and coriander powder. Taste for salt and adjust accordingly.
    • Mix well and add the plum tomatoes. Mash the tomatoes with the masala and cook on medium heat for 4-6 minutes.
    • When you see the oil separating from the masala, it means it’s ready.
    • Now time to add the cooked chick peas! Add them with the masala and add 1 cup of water. Bring to boil on high heat and mix.
    • Add the fresh coriander and you’re done. Enjoy!