Spicy Chickpea Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g chickpeas
- 2 tablespoon clarified butter (ghee)
- 1 onion (s)
- Tbsp ginger, grated
- 2 cloves garlic
- 1 chilli pepper (s), pitted
- 0.5 teaspoon ½ turmeric
- 1 teaspoon coriander, ground
- 6 curry leaves
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon ground cumin
- 2 large tomato (s), ripe
- 0.5 ½ bunch parsley (leaf parsley), fresh, chopped
- 0.5 ½ lemon (s), add the juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in plenty of water overnight (about 6 hours). Pour away the water and cook the chickpeas in fresh water without salt for about 30-40 minutes.
- Prepare the spice stock in a smaller saucepan. Put the ghee in the saucepan and sauté the chopped onion, ginger, garlic and chilli. Slide on one side of the pot. After about a minute, put all the other spices on the other side of the pot and cook for 1 minute. Add the skinned and finely chopped tomatoes to the spice mixture. Simmer this spice stock for about 10 minutes.
- Pour off as much cooking water from the chickpeas that they are still half covered, now add the tomato spice stock and let it steep for another 10-15 minutes, first season with salt and pepper. At the very end, puree some of the chickpeas and season with parsley and lemon juice. Add the other part of the chickpeas back to the mashed rest.
- Serve with fresh jasmine or basmati rice.
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