Chickpeas Curry
- March 21, 2022
- 9
Ingredients:
- 2 cups chickpeas (soaked in water overnight and pressure cooked for 3 whistles)
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1 medium onion, chopped
- 2 - 3 cloves of garlic, diced
- 1 inch ginger, diced
- 1 medium tomato
- 1 tbsp oil
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- 1 tsp red chili powder
- salt, to taste
- ketchup, to taste
- Let the tomato soak in hot water and set aside before using.
- Heat oil in a pot and add mustard seeds to splutter first.
- Next, add fennel and cumin seeds to splutter also.
- Then add the onions and sauté until it turns translucent.
- Add garlic and ginger to sauté as well.
- While the other vegetables are being sautéd, remove the tomato from the hot water peel the skin, and chop.
- Add the tomatoes to the pot once the other vegetables are sautéd.
- Sauté the tomatoes until it turns mushy.
- Add chili powder, turmeric, coriander powder, and salt.
- Fry this combination until it becomes paste-like.
- Then add chickpeas and just enough water to cover the chickpeas, letting it cook.
- Finally, add a bit of ketchup and mix well before serving.
