Hii.....welcome you to my blog "SPICY CURRIES".Im here with many of spicy curries to share with u!!!!!!!!
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.