Chickpea Curry (Channa)


Photo: Emily
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Ingredients

400 grams canned chickpeas
1 red onion, peeled& finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric powder
Some water
Salt to taste
1/2 inch thick ginger
2 garlic cloves
A pinch of salt
Coriander for garnish

Preparation

1
Use mortar and pestle, pound ginger, garlic and a pinch of salt into a fine paste.
2
In a pot, heat up 3 tbsp of oil with cumin seeds and mustard seeds.
3
When the seeds begin to pop, add onion and saute until golden brown.
4
Add ginger-garlic paste and ground cumin, coriander and turmeric powder into the onion mixture and saute until aromatic. If the mixture starts to stick , add a little water.
5
Add tomato paste and let the mixture cook further until the oil begins to separate. If the bottom starts to stick again, add water little by little.
6
Stir in chickpeas and pour enough water to cover them. Let the curry bubble away until tender/borderline mushy.
7
Season and salt and simmer further for 10 minutes.
8
Just before serving, sprinkle chopped coriander and best served hot with rice/bread.

Tools

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Yield:

6.0 servings

Added:

Tuesday, July 20, 2010 - 12:47am

Creator:

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