Above: Chickpea Curry with White Rice and Greek Yogurt
For this recipe, you need to use dried chickpeas because they are cooked with the spices. Canned chickpeas will not have the same taste.
Recipe type: vegetarian
- 8-10 cloves
- 8-10 black peppercorns
- 3 black cardamon pods or ½ tsp black cardamon seeds
- 1 large bay leaf
- ½ tsp coriander seeds
- ½ cup dried chickpeas
- 2 large onions chopped
- 2 medium tomatoes cut into chunks
- 1 tbsp of oil or ghee
- ½ teaspoon of yellow mustard seeds
- ½-1 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp tumeric
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garam masala
- Soak chickpeas in water for 6 hours. After soaking, add to a sachet or tea ball the first 5 ingredients.
- Drain water and replace with fresh. Add ½ onion to the chickpeas and cook on medium heat until the chickpeas are a little tender but not fully cooked.
- Remove chickpeas from water. Save water.
- Add large onion to blender with the tomatoes the liquid from the chickpeas. Blend well.
- In a saute pan, heat oil and mustard seeds. When the seeds begin to pop add the remaining chopped onion. and the remaining spices. Once the onions are glassy, add the chickpeas and coat with the mixture. Increase the heat and add the liquid from the blender. Cook down until the chickpeas are tender and the sauce is thick.
- Serve with white rice and a dollop of greek yogurt.