When it comes to food there is no single way to creating a recipe. Every body has their own style of doing things. I have too! I love to make a difficult level of recipes with the do it all attitude, but I also like to feed simple, easy to make and nutritious food to my family so there is less time spent in kitchen and more time with family. Easy And Delicious Chickpea curry is one recipe which is simple, requires less of preparation and is food for the soul.
So when there is a weekend where we have indoor activities planned and need to spend some couple time, hosting a girls night out, having a potluck party or hosting a kids party at home, It is one of my go to recipe.
I have used the whole chickpeas from the grocery and not the canned ones. You can use the canned ones for this recipe too. I usually buy and stock two Kgs of chickpeas for my various dishes like chickpeas curry and hummus which I make frequently.
It is important to soak the chickpeas in water if not using canned ones. Minimum 6-7 hours of soaking is good to soak them. Pressure cook them till they become soft, retain the water used for boiling for later use.
Serves : 4 ppl
Cuisine : Indian
Soak time : 6-7 hrs
Prep time : 30 mins
Cooking : 15 mins
2 1/4 C boiled chickpeas
2 large tomatoes
1/2 of large onion
5 cloves garlic
1/2 tsp turmeric
1 tbsp red chilie
1 tbsp Chole garam masala ( have used Everest brand)
Pressure cook the soaked chickpeas till they are well cooked and soft. Take a chickpea between your thumb and index finger and crush it. If It is soft and easy to crush then it is well done.
Blanche the tomatoes, skin and grind them into a paste. Keep aside
Grind the ginger, garlic and onions and keep aside.
Pour oil in the pan, Add the ginger – garlic paste in hot oil and stir fry for 2-3 minutes.
Add the onion gravy and fry for another minute.
Now add the red chilli and pour the tomato paste in oil. Add the turmeric, chole garam masala powder and salt and mix well.
Lastly add the boiled chickpeas and mix everything well. Let it boil for another 7-8 minutes.
Garnish with coriander leaves and onion rings.
Serve it with steamed rice, naan, bhaturas or plain wheat roti. It tastes awesome with all of these unleavened flat breads. It tastes equally good with leavened loaf of bread too. Try it!
I love it with steamed rice not only because of its ease in preparation but also because of its yumm combination.
If you like more tanginess in the curry, then add 1/2 tsp full of tamarind pulp to the curry. It will darken the colour but will taste good.
Add a tea bag to the boiling chickpeas to darken the colour. I like the red curry colour so have not added it.
You can use garam masala too if you do not have the specific chole garam masala. I have done it so many times. It might not taste authentic but will definitely taste good.
Look forward for my home made chole masala .