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Friday, September 6, 2013

Pindi chana (spicy chickpea curry) (Indian) (vegan)

A lovely and spicy curry with plenty of chickpeas (what usually frustrates me about curries with chickpeas and something else, as lovely as they might as well be, is that the chickpeas - my favorite ingredient - are somewhat overpowered by the other stuff, so this dish, that seems made especially to allow them to shine, is ideal for me).
Don't be put off by the long list of ingredients: at a first glance they might scare you into thinking the dish is complicated, but if you look better you'll see that most of them are spices :).
Recipe source: here.

Last year: Sancocho (Chicken and root soup) (Puerto Rican).
Two years ago: Baby making and no cooking :).

Ingredients (serves 2):
  • 2 cans of preboiled chickpeas (520 g total drained weight)
  • 1 medium yellow onion
  • 1 medium tomato
  • 2 tablespoons tomato paste
  • 1 tablespoon ginger-garlic paste
  • 1 green chili, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon amchur powder (mango powder)
  • 1/2 teaspoon garam masala
  • salt to taste
  • 2 tablespoons vegetable oil
  • 150 ml water
  • fresh parsley or cilantro to garnish

Heat the oil in a large pan. Add the cumin seeds:

Fry them until crackling and fragrant, then add the rest of the spices, starting with the ginger-garlic paste and finishing with the green chili. Fry them around in the oil for 4-5 minutes, then add the chopped onion. Fry it in the spicy oil until softened (5-7 minutes).

Add the chopped tomato and the tomato paste. Mix well, and add the water as well. Let it cook for 5 minutes, then add the chickpeas, drained:

Mix and cook some more until the liquid is almost completely evaporated. Check the saltiness and add more salt if necessary. Transfer to serving plates and sprinkle some chopped cilantro or parsley on top. It's done, dig in! :)

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