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Posted December 7, 2010 by admin in Recipes
 
 

Recipe: Channa (Chickpea) Curry

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INGREDIENTS

  • 16oz can of chickpeas
  • 3 tbsp of ghee (or butter)
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 4 black cardamoms
  • 1 heaped tsp of ginger paste
  • 1 heaped tsp of garlic paste
  • 1 tsp of ground coriander
  • 1 tsp chili powder
  • 1/4 tsp turmeric
  • 5 tomatoes, chopped (can also use crushed tomatoes from a can)
  • 1 cup of water
  • salt to taste (recommend 1 tsp)
  • 2 sprigs of fresh coriander

METHOD

Heat oil and add onions, bay leaf, cinnamon stick and cardamoms.  Fry for 1-2 minutes (or until onions are soft).  Add ginger and garlic pastes and fry for 1 minute. Sprinkle coriander, chili and turmeric for a minute.

Add tomatoes and chickpeas.  Mix well and add water.  Cover and simmer for 10-15 minutes.  Then, add salt and fresh coriander leaves.

Serve on a bed of rice or with naan.