Recipe by MissLinguist
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Top Review by nicolea.tsarnasnj
Delicious! I would use a large onion next time.(love onions). I also used a coconut oil that has that slight coconut taste, I didn't have mustard seeds so u used some spicy brown mustard, and used one cardamom pod(didn't have powdered). Used the leftovers to make hummus so yummy thank you.
- 2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 teaspoons brown mustard seeds
- 1⁄2 cup fresh cilantro, chopped
- 4 tablespoons water
- 4 cups chickpeas, cooked (2-15.5 oz. cans)
Directions See How It's Made
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.