Ariso Recipes
Tangy Chickpeas Curry
Last update date: February 24, 2012
Experience the tangy delight of Chickpeas Curry. Tender chickpeas simmered to perfection in a flavorful blend of aromatic spices, tomatoes, and onions. Served with puris, it's a mouthwatering Indian classic adorned with fresh coriander and a hint of green chillies for extra zing!
10 minutes.
Indian
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Ingredients
4
How To Cook?
1
Begin by soaking the dried chickpeas in plenty of water overnight. drain them and place them in a saucepan with fresh water (about 1.5 liters). bring it to a boil, then reduce the heat and simmer for 1.5 hours until the chickpeas become tender.
2
Drain the chickpeas, reserving 800 ml of the cooking liquid. heat vegetable oil in a heavy-bottomed saucepan. fry the onions over medium heat for 5-7 minutes until they soften and change color. add the whole cardamom pods and fry for another minute. then, add crushed garlic and ginger, frying for 20 seconds. add the powdered spices and stir well, frying for 5-6 seconds until they release their aroma.
3
If the spices start sticking to the bottom of the pan, add a splash of water. add the tomatoes and fry them on medium heat for 5 minutes until they begin to soften. lightly mash the tomatoes with the back of a spoon. add the boiled chickpeas and fry them for 4-5 minutes, coating them with the masala. now, add the reserved cooking liquid, stir well, and bring it to a boil.
4
Reduce the heat to a simmer and cook with the lid on for 20-25 minutes. stir halfway through cooking and lightly mash some of the chickpeas with the back of a spoon to thicken the gravy. garnish with fresh coriander, green chillies (if desired), sliced onions, and a sprinkle of cumin powder. serve the tangy chickpeas curry warm with puris.
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