Chickpeas, or garbanzo beans, or Kabuli Chana are a type of legume. The most popular variety of chickpeas has a round shape and a beige color. Similar to other legumes, chickpeas are rich in fiber and protein. They also contain several important vitamins and minerals. In short, their nutrients have several health benefits. Chickpeas are excellent for our bone health, heart health, gut health, and weight management. We must try to include chickpeas into our diet. I try to incorporate these in my salads, curries, snacks, and spreads. Here, is a step-by-step recipe of Spicy Chickpeas Curry with some oil. ( I do create the same delicious curry with no oil at all. Just the same ingredients, and same instructions. Except that of the seasoning in oil, I simply dry roast all of the whole spices).
- 1 cup Chickpeas
- (Soaked into water for 6 to 8 hrs.)
- 1/4 to 1/2 tsp. Tea Leaves
- (to boil in 1/2 cup of water)
- 1 to 2 tbsps. Olive Oil (for seasoning)
- 1 medium Onion (finely chopped)
- 1/2 to 1-inch piece of Ginger
- 1 to 2 small-medium Tomatoes
- 1 to 2 medium Green Chilies
- 1/4 cup Fresh Coriander (finely chopped)
- A good pinch of Asafetida (Hing)
- 4 to 6 Whole Black Peppers
- 2 to 4 Cloves
- 1-inch piece Cinnamon Stick
- 2 small Bay Leaves
- 1 tsp. Cumin Seeds
- 1/4 tsp. Turmeric Powder
- 1 tsp. Red Chili Powder
- 2 tsp. Coriander Powder
- 1/2 tsp. Kasturi Methi (optional)
- 1/2 tsp. Garam Masala
- 1 to 1 n 1/2 tsps. Salt
- 1 tbsp. Ghee (completely optional)
Chickpeas soaked in water for 6 to 8 hours (overnight)…
Regular tea leaves boiled in 1/2 cup of water…
Chickpeas boiled in leveled water plus the salt and strained tea-water…
In a heavy bottom pan, add oil, hing, cloves, black peppers, cumin seeds, cinnamon stick, and bay leaves…
Add ginger, onions, tomatoes, turmeric, red pepper, and salt…
Adjust the heat to low-medium, cover the pan with the lid and let it cook until soft and well done..
At this point, add the boiled gravy chickpeas along with the water it has been boiled in…
Combine well and let the chicken simmer on low-medium heat for 10 minutes, until chickpeas get well blended with the gravy…
Add some garam masala, fresh coriander to the chickpeas, and it’s ready to serve!
Note: This chickpea recipe has been created in a very little oil. Occasionally, we may add ghee to it. Make sure that the boiled chickpeas are perfectly soft. For a hard variety of chickpeas, we may always add a bit of cooking baking soda while soaking and boiling processes of the chickpeas. The recipe can be enjoyed with rice, chapati, paratha, or naan.
Please leave your email and comments. I appreciate your time and extend my thanks for stopping by here.
For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/
Ingredients
- 1 cup Chickpeas
- (Soaked into water for 6 to 8 hrs.)
- 1/4 to 1/2 tsp. Tea Leaves
- (to boil in 1/2 cup of water)
- 1 to 2 tbsps. Olive Oil (for seasoning)
- 1 medium Onion (finely chopped)
- 1/2 to 1-inch piece of Ginger
- 1 to 2 small-medium Tomatoes
- 1 to 2 medium Green Chilies
- 1/4 cup Fresh Coriander (finely chopped)
- A good pinch of Asafetida (Hing)
- 4 to 6 Whole Black Peppers
- 2 to 4 Cloves
- 1-inch piece Cinnamon Stick
- 2 small Bay Leaves
- 1 tsp. Cumin Seeds
- 1/4 tsp. Turmeric Powder
- 1 tsp. Red Chili Powder
- 2 tsp. Coriander Powder
- 1/2 tsp. Kasturi Methi (optional)
- 1/2 tsp. Garam Masala
- 1 to 1 n 1/2 tsps. Salt
- 1 tbsp. Ghee (completely optional)
Instructions
Chickpeas soaked in water for 6 to 8 hours (overnight)…
Regular tea leaves boiled in 1/2 cup of water…
Chickpeas boiled in leveled water plus the salt and strained tea-water…
In a heavy bottom pan, add oil, hing, cloves, black peppers, cumin seeds, cinnamon stick, and bay leaves…
Add ginger, onions, tomatoes, turmeric, red pepper, and salt…
Adjust the heat to low-medium, cover the pan with the lid and let it cook until soft and well done..
At this point, add the boiled gravy chickpeas along with the water it has been boiled in…
Combine well and let the chicken simmer on low-medium heat for 10 minutes, until chickpeas get well blended with the gravy…
Add some garam masala, fresh coriander to the chickpeas, and it’s ready to serve!
Notes
This chickpea recipe has been created in a very little oil. Occasionally, we may add ghee to it. Make sure that the boiled chickpeas are perfectly soft. For a hard variety of chickpeas, we may always add a bit of cooking baking soda while soaking and boiling processes of the chickpeas. The recipe can be enjoyed with rice, chapati, paratha, or naan.
