Chickpea Curry
A flavourful, nutritious and protein-packed dish.
Ingredients
- 2 tsp yellow curry powder
- ½ tsp ground cumin
- ½ tsp coriander seeds
- ½ tsp cardamom
- ½ tsp fennel seeds
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 3 plum tomatoes, chopped
- 2 tbsp madras cooking sauce
- 2 cups crushed tomato
- 1 tsp dried curry leaves
- 2 cups potatoes, cubed
- 2 cans (15.5-ounce) chickpeas, drained and rinsed
- ½ lemon, cut
- 1 cup green peas, frozen
Instructions
- Toast the curry powder, cumin, coriander, cardamom and fennel seeds in a dry pan until you smell the spices.
- Cool slightly and then place in a spice grinder.
- Heat oil in a saucepan over medium heat; cook onions, stirring occasionally, until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute. Stir in the ground spices and cook until fragrant, about 2 minutes.
- Deglaze the pan with ½ cup of water.
- Add the chopped fresh tomatoes, madras cooking sauce, crushed tomato and curry leaves; cook for 10 minutes.
- Add the potatoes, mix well until potatoes are coated and cook for 15 minutes.
- Stir in chickpeas and lemon.
- Finally add the green peas.
- Reduce heat, cover and simmer until thickened slightly, about 15 minutes.
- Check for seasoning, as no salt has been added.
- Serve with turmeric basmati rice, raita, chutney and naan.