Distinguished Veg/Vegan Cuisine with Flavours From Around the World – New Website: www.videhi.co.za
Chickpea is one of my favourite legumes. I love the versatility of these little beauties as well as the health and nutritional benefits it adds to our diets. With this recipe I’ve made my own masala which adds a dynamic and rich flavour to this dish.
Preparation: 10 minutes
Cooking time: 25 – 30 minutes
Serves: 4
1 tbsp (15ml) olive oil
¼ tsp black mustard seeds
1 sprig curry leaves
½ yellow asafoetida
½ cup finely chopped onion
2-3 green chillies finely chopped
1 tsp (5ml garlic & ginger paste) optional
1 ½ cups boiled and softened chickpeas
1 tbsp (15ml) mild chilli powder
½ cup chopped tomatoes
1 tsp (5ml) salt
1 tsp (5ml) brown sugar
½ cup water
Pinch black salt
1 tbsp (15ml) ghee (clarified butter)
½ cup finely chopped fresh coriander leaves
Dry roast and pound following spices
1 tbsp (15ml) coriander seeds
½ tbsp (7.5ml) cumin seeds
1 tsp (5ml) fennel seeds
¼ tsp fenugreek seeds
¼ tsp whole black pepper corns
2 cloves
1 black cardamom pod
1 green cardamom pod
Let’s cook 🙂
Hot tip: if you want a curry more liquid add 1 – 1 ½ cups water and then smash some of the chickpeas with a spoon. This will form a nice consistency gravy.
Looks really nice 🙂 and easy! Gonna give it a try
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thank you 🙂 you gonna love it
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