Ingredients

The following ingredients have 8 Servings
  • 4 cups chickpeas ((canned or boiled. Drain before adding to recipe))
  • 1 tsp vegetable oil
  • 1 tsp cumin seeds
  • 2 sprigs curry leaves
  • 1 medium onion ((finely diced))
  • 1 tbsp ginger garlic paste ((or crush together 4 pieces garlic and a 1-inch knob of ginger))
  • 2 medium tomatoes ((finely diced))
  • ½ tsp turmeric
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 cup full fat coconut milk
  • ¼ cup cilantro ((chopped))
  • Salt to taste
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp methi seeds
  • 2 pods green cardamom pods
  • ½ inch cinnamon stick

Instruction

  • Make a powder of all of the masala ingredients in a spice grinder or a blender. Set aside.
  • Heat the oil in a saute pan or saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
  • Sprinkle some salt and saute, over medium heat until onions turn translucent.
  • Add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
  • Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
  • Add the chickpeas and salt and stir well to mix. Add 1½ cups of water.
  • Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
  • Check salt and add more if needed. Garnish with chopped fresh cilantro and serve hot..