This Chick Pea Recipe is out of this world, filled with flavor. Will want you to make everyday. Enjoy!
RECIPE:
Ingredients:
4 cups cooked chickpeas (canned or soaked and cooked from dry)
4 tablespoons ghee or coconut oil
1 large onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, minced
1/4 cup tomato paste
1/2 cup diced Red Bell Pepper
1/2 cup heavy cream or coconut cream
1 cup water
4-6 crushed cardamom pods or 1 tsp powder
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper (adjust to taste)
1/2 teaspoon garam masala
Salt, to taste
1/4 cup fresh cilantro & 1/4 cup fresh Peppermint leaves(chopped) for garnishing.
METHOD
Heat the Ghee or coconut oil in a large skillet or saucepan over medium heat. Add the cumin seeds and cardarmom seeds. Let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 5-7 minutes, or until the onion is soft and golden brown. Stir in the minced garlic and ginger, and cook for another 1-2 minutes. Add diced Red Bell Pepper. Stir for 1 minute. Add the ground coriander, turmeric, CardamomPowder(if Used), cayenne pepper, and garam masala to the pan. Stir the spices into the onion mixture, and cook for about 1 minute, allowing the spices to release their flavors.You can a little more oil if necessary.
Stir in the tomato paste and cook for another 2-3 minutes, until the tomato paste has darkened slightly and is well combined with the onion and spices.
Add the cooked chickpeas to the pan and mix well to coat them in the spiced tomato mixture. Cook for 2-3 minutes, stirring occasionally.
Pour in the water and bring the mixture to a simmer. Cook for 10-15 minutes, until the sauce has thickened slightly and the chickpeas are tender. If the sauce is too thick, add a little more water to achieve your desired consistency.
Stir in the heavy cream or coconut milk and season the curry with salt, to taste. Simmer for another 5 minutes, allowing the flavors to meld together.
Remove the pan from the heat and sprinkle the chopped cilantro and Peppermint over the curry as a garnish. Serve the Spicy Chickpea Curry with steamed basmati rice, naan, or any flatbread of your choice. Enjoy!
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