Prep 2 hrs
Cook 45 mins
Chickpeas are cooked in a variety of ways all over India. Tamarind adds a sharp, tangy flavour to this slowly simmered curry.
- 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
- 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. 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. 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. 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.
- 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.
- 7. Garnish with chopped chilli and onion before serving.