"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Chickpeas Curry Recipe

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This recipe for Chickpeas Curry, by , is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Sruti Tyagi
Category:
Category:
Ingredients:  
Ingredients:  
1 medium green chilli, cut into thirds
1/2 cup fresh coriander leaves
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium red onion, chopped (1-inch)
6 tablespoons mustard oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons chana masala
2 teaspoons garam masala
½ teaspoon ground turmeric
2¼ cups diced tomatoes
¾ teaspoon salt
2 15-ounce cans chickpeas, rinsed
Fresh cilantro for garnish
Directions:
Directions:
Pulse coriander leaves, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chana masala and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min.

 

 

 

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