Chick-Pea Curry Recipe

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Chick-Pea Curry Recipe - Serves 4

Taste Rating = 7.5 Heat Rating = Mild to Medium

Ingredients

1 cup of chick-peas
1 1/2 teaspoon (7.5ml) salt
2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1 pinch of hing (asafoetida)
1 large onion, peeled and finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
3 garlic cloves, peeled and crushed
1 fresh green chilli, finely chopped
1/4 teaspoon (1ml) turmeric powder
1/4 teaspoon (1ml) garam masala
1/2 can of chopped tomatoes (you need 200g or 7 oz of tomatoes)
1 tablespoon (15ml) fresh coriander leaves, finely chopped

Method

Rinse the chick-peas and then soak them in a large bowl of water for 3 hours
Drain the chick-peas and put into a large saucepan with 6 cups (1.5L or 3 pints) of water
Add 1 teaspoon (5ml) of the salt and bring the saucepan to the boil
Reduce the heat, cover and lightly boil for 30-40 minutes until the chick-peas are soft, removing any scum that forms
Drain the chick-peas but keep the liquid
Divide the chick-peas in half, mash one half of the chick-peas with a fork
Heat the oil in a large saucepan over a medium heat
Add the black mustard seeds to the saucepan and fry until the seeds start to pop (about 60-90 seconds)
Add the hing (asafoetida) and onion and stir-fry until the onions are cooked (about 8 minutes)
Add the ginger, garlic, chilli, turmeric, garam masala and the remaining 1/2 teaspoon (2.5ml) of salt and mix well
Add the chopped tomatoes, mix well and cook for 3 minutes, stirring often
Add the chickpeas and 2 cups (500ml or 1 pint) of the liquid in which you cooked the chick-peas, mix well, bring to a simmer and simmer for 5 minutes, stirring now and again
Add the chopped coriander leaves, mix well and serve hot on rice

Check out a review of this recipe

Recipe submitted by Rajeev on 20 April 2009

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