CHICKPEA CURRY

Chickpeas are a rich source of protein, fibre, vitamins, and minerals. They make an excellent choice for vegetarians and vegans. In India, Punjab, chickpeas are known as Kabuli Channa or Tariwale Channa. In many Indian households, chickpeas simmered in a flavourful onion and tomato-based spiced curry are commonly enjoyed with rice.

PREPARATION TIME: 10 minutes
SOAKING TIME: Overnight
COOKING TIME: 30 minutes
SERVES: 4

INGREDIENTS

2 cups chickpeas (kabuli channa)

2 bay leaves

1 small cinnamon stick

3-4 dry red chillies

2 onions, medium

11/2 tsp garlic paste

1 tsp ginger paste

2 tsp green chillies paste

1 tsp red chilli powder

1 tsp turmeric powder

11/2 tsp coriander powder

1 tsp garam masala powder

11/2 tsp chana masala powder

1 tsp salt or according to taste

2 tomatoes, medium

4-6 cups of water

3 tbsp oil or clarified butter for cooking

Fresh coriander leaves to garnish

METHOD

Rinse the chickpeas thoroughly until the water runs clear. Transfer them to a bowl and add enough water to cover them by 2-3 inches. Cover and soak for 8 hours, preferably overnight (chickpeas will double in size).

Heat oil in a pressure cooker over medium flame. Add bay leaves, cinnamon stick, and dry red chillies, and sauté for a few seconds until aromatic.

Add the peeled, washed, and grated onions, and sauté for 5-6 minutes, or until dark brown in colour. Add the garlic paste and stir well, then add the ginger paste and sauté for 2-3 minutes. Add the green chilli paste and continue sautéing for another 2-3 minutes over medium flame.

Lower the flame, then add red chilli powder, turmeric powder, coriander powder, garam masala powder, and channa masala powder. Stir with a splash of water to prevent the spices from burning.

Add the chopped tomatoes and salt, and sauté over medium flame for 4-5 minutes, or until the oil comes to the surface.

Drain the soaked chickpeas, add them to the mixture, and mix well. Add water and stir until well combined. Cover with the lid and pressure cook for 1 whistle over high flame. Then lower the flame and cook for 6-8 whistles, or until the chickpeas are cooked through (After opening the pressure cooker, if the chickpeas are still undercooked and the water has dried up, add more water, cover again, and cook for a few more whistles until done).

Remove the lid and add more water if needed to achieve your desired consistency. Stir well, cover, and let simmer for a few minutes until everything is well combined.

Second Version:

Usually, chickpeas are pressure cooked separately and then added to the onion-tomato mixture.

In a pressure cooker, add the chickpeas with enough water to fully cover them, along with 1 teaspoon of salt and 1 tablespoon of oil. Pressure cook for 6-8 whistles, or until the chickpeas are cooked through.

Meanwhile, prepare the onion-tomato mixture in a heavy-based saucepan. Add the cooked chickpeas along with their cooking water to the mixture and stir well. Add more water if needed to make a curry consistency. Cover and let simmer for 5-6 minutes, stirring occasionally, until the oil comes to the surface.

Third Version:

Prepare the onion-tomato mixture in a heavy-based saucepan over medium flame using the same recipe. Add the chickpeas and mix well. Pour in water, cover, and cook over medium flame for 45-60 minutes, stirring occasionally, until the chickpeas are cooked through. Add more water during cooking if needed.

Transfer the chickpeas to a serving bowl and garnish with chopped coriander leaves.

Serve hot with rice or roti.

RUBY’S TIP

Pressure-cooked chickpeas, along with their cooking water, can be refrigerated for 2-3 days.

For extra flavour, prepare a tempering by heating 1 tablespoon of clarified butter over medium flame. Add 1 teaspoon of Deggi Mirch and 2-3 chopped green chillies, and sauté for a minute. Pour the tempering over the chickpeas after transferring them to a serving bowl.