 |
Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 4 |
|
Chickpeas are cooked in a variety of ways all over India. Tamarind adds a sharp, tangy flavour to this slowly simmered curry. Ingredients:
250 g dried garbanzo beans, soaked overnight |
50 g tamarind pulp |
120 ml boiling water |
30 ml vegetable oil |
2 1/2 ml cumin seeds |
1 onion, finely chopped |
2 garlic cloves, crushed |
2 1/2 cm fresh gingerroot, grated |
1 fresh green chile, finely chopped |
5 ml ground cumin |
5 ml ground coriander |
1 1/2 ml ground turmeric |
2 1/2 ml salt |
250 g tomatoes, peeled and finely chopped |
2 1/2 ml garam masala |
chopped fresh chili pepper, to garnish |
chopped onion, to garnish |
Directions:
1. 1. Place chickpeas in a large pan and add double the volume of cold water. Bring to the boil and boil vigorously for about 10 minutes. Skim off any scum that rises to surface using a slotted spoon. Lower heat, cover pan with a tight fitting lid and simmer chickpeas for about 11/2 to 2 hours or until chickpeas are tender.
2. 2. Meanwhile, break up the tamarind and soak in the boiling water for about 20 minutes. Rub the tamarind through a strainer into a bowl. Discard any stones or fibre left in the strainer.
3. 3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes, until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.
4. 4. Stir in the cumin and coriander with the tumeric and salt and fry for 3 or 4 minutes. Add the chopped tomatoes. Bring to the boil and then simmer for 5 minutes.
5. 6. Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind pulp. Cover and simmer gently for 15 to 20 minutes.
6. 7. Garnish with chopped chilli and onion before serving.
|
|