Creamy Chickpea Curry

Yields: map[Count:8]

Preparation time: map[Count:15]

Cooking time: map[Count:45]

Ingredients

  • 454 g of dried chickpea
  • 14 green cardamoms
  • 4 black cardamoms
  • 1 tsp of fenugreek seeds
  • 1½ tsp of cumin seeds
  • ½ tsp of caraway seeds
  • 1 tsp of black peppercorns
  • 1 tbsp of coriander seeds
  • 2 tbsp oil
  • 1 large onion, chopped
  • 1 large capsicum, chopped
  • 2 green chillies, chopped
  • 2 large cloves of garlic, smashed
  • 1.2 kg of tomatoes, roughly diced
  • 454 g of green beans, diced
  • 400 ml of coconut milk
  • Coriander leaves

Directions

  • Soak the dried chickpea in plenty of water overnight.
  • Cook the chickpea in a cooker (8 whistles worked for me).
  • Toast the spices and grind them.
  • Add the oil in a pan, heat it.
  • Once hot, add the onion, fry in high heat.
  • After the onions start browning, add the capsicum and the chillies.
  • Add the garlic.
  • Add the tomatoes.
  • Add 3 tbsp of the ground masala.
  • Add water as necessary.
  • Simmer for about an hour.
  • Once cooked through, take it off heat and grind it creamy.
  • Take the ground mixture in the pan, turn on the heat and add the chickpeas to it.
  • Add diced green beans to the mixture.
  • Bring it to a boil and add the coconut milk to it.
  • Add a little water and simmer until the beans are cooked.
  • Garnish with coriander leaves, serve with rice or roti.

Category: Main course

Cuisine: Indian

Tags: Chickpea

inspired by Adam Ragusea from Adam Ragusea