Chick peas curry


I used to work in a place which is dominated mostly by women. Out of the 45- 55 people at work, only about 10 were men, so most of the time there was gossiping, bickering about juggling life and work, in-laws, school life, and of course, come the month of   Ramadhan, food!! Every now and then someone comes up with the idea of having a feast for lunch, all Maldivian spreads, or if someone is leaving or going for further studies or leaving for good we always throw a farewell or welcome party and chip in to make food.
 I once made this curry for one of the get-togethers, as we had Indian expatriate colleagues and ever since then was requested to make it every time such a dinner came up I eventually had to beg to make something different.

Nowadays I  always keep dried chickpeas or some form of pulses in my kitchen as they are healthy, chickpeas are packed with phosphorus, calcium, magnesium, iron and zinc.


I have made this so often that now I don't refer to any recipes, the first time I did it I followed a recipe by Indian cookbook author, Tarla Dalal. Since it's a vegetarian dish I had to make it a little Maldivian by adding dried tuna flakes to please the palate of my husband who doesn't like all vegetarian meals.

Serves 3-4

300g chickpeas( dried or canned)
1  onion,
2 cloves garlic
Small piece ginger (about 1/2 inch)
1 tsp chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp tumeric
2 tsp tomato paste 
A big handful of finely chopped coriander ( leaves and stems)
Juice of half a lime
A big handful of dried tina flakes( optional)
1 cup water or vegetable stock
Salt

1. If using dried chickpeas, soak them overnight and cook them in boiling lightly salted water for an hour and a half till nice and tender, drain and set aside. If using canned, drain into a colander and wash under running water to remove the sweet liquid its in.

2. Finely chop the onions, garlic and ginger. Or just chuck them to the food processor or blender with a tablespoon of water and process to a nice paste. Toast the whole spices, cumin, and coriander seeds, in a dry frying pan ( no oil) till the aroma is released and then grind to a powder.

3. Heat oil in a wok or suitable pan,  add your onion mixture and cook till slightly colored. Stir in all the ground spices. Stir to cook through, about 2 minutes. Stir in the tuna at this point if using.

4. Add tomato puree and then stir well to mix everything. Add the chick peas and then a quick stir and finally add water. Let it cook for a few minutes, covered. Add more water if you want more gravy. 

5. Finally, stir in coriander leaves and mix well. Cook another 1 minute, uncovered.  Then squeeze in your lime juice and taste. Adjust seasonings, ( salt) and then switch off. Garnish with some extra coriander if you want, to make it pretty. Serve with roshi, bread, rice or any form of flatbread.

Comments

  1. tuna twist to chickpeas is new to me...sounds good....would love to try!!

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  2. I love chickpeas! Have been thinking to make some curry with them...thanks for sharing the recipe!
    Angie

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  3. i just love chickpeas! i always have some in a tin for a fast meal if there is nothing else in my house :)
    your recipe is lovely!
    have a sweet day,
    justyna

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  4. Delicious chickpeas curry..really inviting..

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  5. I love chick peas. This dish looks delicious.

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  6. Very delicious curry.Love your cute little space here!Do visit me sometime

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  7. wow it looks delicious great gravy have a fun weekend hugs Rebecca

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  8. Your dish looks delicious! We love chick peas! Your recipe looks so flavorful and spicy good!

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  9. My fav with rotis....ur version sounds yum

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  10. looks delicious.. i gotta try this :) :)

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