Recipe by troyh
Also known as Chickpea Curry
Top Review by Roosie
Really, really good. Let me say that again- really, REALLY good. This is the first successful Indian recipe I have made with prepared curry powder. I used 1.5 cups chickpeas cooked from dried and left off the tomato puree and optional asafetida, as neither was on-hand. Easy to throw together and the flavor was just great. The fennel adds such a nice touch and this is just a very pretty dish too, with the tan chickpeas, red tomatoes and green cilantro. I served with Cardamom Flavoured Chicken recipe #79414 and spiced rice and the flavors paired really well. I found the technique of making a paste with the curry powder interesting and it worked quite well. I used canned tomatoes, and did not have to add any water- I just used some of the liquid from the can. We cooked the tomatoes for a little before adding the chickpeas too, as we prefer to have our tomatoes pretty cooked, but we didn't want the chickpeas to get mushy. I did find this made more like 3-4 servings as a side, rather than the 2 listed. I loved this and am looking forward to making it again... Yum! Thanks, Troy!!
- 1 (15 ounce) can chickpeas, cooked,drained and washed
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 onion, chopped fine
- 4 cloves garlic, chopped
- 1 teaspoon fennel
- 2 tablespoons curry powder, mixed with water to form runny paste
- 1 tablespoon tomato puree
- 4 tomatoes, quartered
- salt and pepper
- 1 pinch asafoetida powder (optional)
- hot water
- 1 cup chopped fresh coriander
Directions See How It's Made
- Heat ghee and fry mustard till they begin to pop.
- Reduce heat, add onion, saute until translucent.
- Add garlic and fennel and saute for up to 5 minutes.
- dont let garlic burn.
- Reduce heat and add curry paste.
- Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
- Add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
- Cook gently until water evaporates.
- Add another ¼ pint hot water and the salt, pepper and asafoetida.
- Cook gently until water has evaporated again leaving a dryish curry.
- Stir in coriander and serve.