Tantalising Indian Chickpeas Curry Recipes

ONE POT CHICKPEA CURRY

Steps:

• Heat oil in a large nonstick pot over medium-high heat.
• Add onions and saute until soft and translucent.
• Add garlic, ginger and saute until fragrant.
• Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
• Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
• Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
• Discard bay leaf and curry leaves.
• Mix in lemon juice and 1 tbsp cilantro.
• Garnish remaining 1 tbsp cilantro on top and enjoy!

CHANNA MASALA (CHICKPEA CURRY)

Steps:

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

TANTALISING INDIAN CHICKPEAS CURRY

Steps:

• Soak the chickpeas overnight in water.
• The next day, drain out the water.
• Put the chickpeas in a large and wide pot.
• Add fresh water and boil the chickpeas in it on high heat.
• Heat oil in a pot.
• Add cumin seeds and allow to splutter.
• Once they stop spluttering, add the potato cubes.
• Stir-fry on high heat for 5 minutes.
• Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
• Mix thoroughly.
• Stir in 1 cup of thick yogurt{I use plain fat-free}.
• Cook, stirring every 2 minutes, for 10 minutes.
• Add the boiled and drained chickpeas.
• Stir in 2 1/2 cups of water.
• Bring to a boil.
• Lower flame, cover and cook for 5 minutes on low heat.
• Remove from flame.
• Garnish with garam masala powder and corriander leaves.
• Serve hot over long-grain Basmati white rice.
• Enjoy!