Chickpeas also known as garbanzo beans are rich in protein and have a nutlike taste and buttery texture. Chickpeas are good source of dietary fiber, copper, and are low in cholesterol and sodium.
Here is a recipe for vegan chickpeas curry.
Ingredients
- Chickpeas/ garbanzo peas- 1 (15 ounce can) (rinsed and drained)
- Onion – 1 (chopped)
- Tomato – 1 (chopped)
- Cumin seeds- 1 teaspoon
- Mustard seeds- 1 teaspoon
- Curry leaves- 2 sprigs
- Turmeric powder – ¼ teaspoon
- Salt to taste
- Oil- 2 tablespoon
Ingredients to grind
- Shallots- 4 / red onion – ½ (chopped)
- Coriander seeds- 1 tablespoon
- Cumin seeds- 1 teaspoon
- Red chili- 2
- Coconut- 3 tablespoon
- Coriander leaves- ¼ cup
- Garlic cloves – 3 cloves
- Ginger – ½ inch piece
Directions
1. Set a pan, add a teaspoon of oil. Once hot, fry red chilies and remove from pan. Do not brown them. Stir in coriander seeds, and cumin seeds. Once brown add onions/shallot, garlic and ginger and stir fry until onions become translucent.
2. Add ¼ cup of coriander leaves and stir fry until they are wilted. Add coconut and fry for 30 seconds and turn off the stove. Let this mixture cool. Grind this into smooth paste adding ¼ cup of water. Set aside.
3. Set a sauce pan add oil. Splutter cumin seeds and mustard seeds. Add onions, curry leaves and fry till it becomes translucent. Add chopped tomatoes and cook till it becomes mushy. Stir in rinsed chickpeas and cook for 3 more minutes.
4. Add the ground paste and fry for couple of minutes.
5. Add ¾ cup of water. Add turmeric powder and salt. Bring it to a boil. Simmer and cook till the gravy thickens. Switch off stove.
This curry can be served with roti, dosa and rice.
One Response
June 17th, 2009 at 8:51 am
hi
Thank you for this wonderful recipe.It was excellent with cumin and coriander flavor in it.
Leave a Comment