Chickpea Curry
[main dishes]

Quick and simple chickpea curry.

Feeds: 4.
Preparation Time: 10 minutes.
Cooking time: 30 minutes.
Unique Equipment: Pestle and mortar.

Shopping List

• Garlic, 4 cloves.
• Onions, 2 medium.
• Ginger root, 2 inch piece.
• Cilantro, 1 cup.
  
  
• Ghee or vegetable oil, 2 tbsp.
• Cloves, 4.
• Cinnamon, 2 inch piece.
• Cumin seeds, 2 tsp.
• Coriander seeds, 1 tsp.
• Salt, to taste.
• Cayenne powder, 1 tsp.
• Turmeric, 1 tsp.
• Chickpeas, 3 to 4 cups.
• Coconut milk, 400 ml.
• Tomatoes, one of the smaller cans, not sure the exact size.

Meez

• Ghee.
  
  
• Onions, chop finely.
  
  
• Ginger root, finely chop or mince.
• Cloves, grind.
• Cinnamon, grind.
• Cumin seeds, grind.
• Coriander seeds, grind.
• Salt.
• Cayenne powder.
• Turmeric.
  
  
• Chickpeas.
• Coconut milk.
• Tomatoes, chop in can.
  
  
• Cilantro chop.

In The Kitchen

Heat the ghee in a large fry pan over medium heat. Add the onions and fry until tender and shiny, 5 to 10 minutes.

Add everything else except the chickpeas, coconut milk and cilantro. Cook, and stir, for a minute or two and then add the chickpeas, coconut milk, and tomatoes. It's winter so I'm stuck with canned tomatoes. I usually add just the tomatoes and a bit of the liquid at first, then add more liquid after I taste it and see what the texture is like. Mix well, reduce and simmer for about 15 minutes. Add the cilantro just before you serve.

Posted February 05, 2003