Chickpea Curry(Gluten Free) |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
This is a popular dish in India,and can be eaten on its own,with rice or flat bread.The chickpeas have to be soaked in water overnight(with a pinch of baking soda).and then DRAINED. If chickpeas are cooked in a Pressure Cooker it takes 20 minutes or an hour if cooked in a ordinary pot.The recipe is from a cookbook I had many years ago,but still popular in our house. Ingredients:
500 g chickpeas |
3 onions |
2 teaspoons ginger (crushed) |
4 garlic cloves (crushed) |
400 g tomatoes (crushed) |
4 cardamoms |
6 cloves |
3 bay leaves |
15 peppercorns |
3 teaspoons cumin seeds |
salt (to taste) |
1/3 cup oil |
1 teaspoon turmeric powder |
1 teaspoon garam masala powder |
1 teaspoon coriander powder |
1/2 teaspoon pepper (ground) |
1 teaspoon mango powder (amchur) |
Directions:
1. Soak chickpeas overnight,(then drain).
2. place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.
3. add half chopped onions,cardamoms,cloves,bay leaves,peppercorns,cumin seeds and salt and bring to a boil.(pressure cooker cook 20 minutes or ordinary pot 1 hour).
4. in a separate pot fry the other half of onions in oil till brown then add the garlic and ginger and saute for 10 minutes.
5. add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.
6. after 2 minutes add tomatoes and saute for 5 minutes.
7. add the pot of chickpeas (and the water) stir and cook till tender
8. add salt to taste.
|
|