Prep 20 mins
Cook 1 hr 20 mins
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.
- 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)
- Soak chickpeas overnight,(then drain).
- place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.
- 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).
- 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.
- add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.
- after 2 minutes add tomatoes and saute for 5 minutes.
- add the pot of chickpeas (and the water) stir and cook till tender
- add salt to taste.
Reviewed for Pick-a-chef October 2011- Good clear instructions and easy to cook. I enjoyed this dish but found it to be very. very mild.....which surprised me a little. I think that next time I'll add more spices to give extra flavour and a little heat. Served with soem flatbread and mango chutney. Updating my review to add that the leftovers I reheated did seem to have a much more developed flavour. I served this dish as a main meal with rice- I think it would be better served as a portion of a meal or as part of an Indian style banquet. Photo also to be posted