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Friday, September 24, 2010

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 an 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 threw 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 exptatriate collegues and ever since then was requested to make it everytime such   a dinner came up that I eventually had to beg to make something different.

Now adays 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 dont refer to any recipes , the first time I did it I followed a recipe by indian cookbook author, Tarla dalal. Since its a vegetarian dish I had to make it a little maldivian by adding dried tuna flakes to please the palate of my husband who doesnt like all vegetarian meals.

300g chick peas( 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 hand ful of finely chopped coriander ( leaves and stems)
Juice of half a lime
A big hand ful of dried tina flakes( optional)
1 cup water or vegetable stock

1. If using dried chick peas, soak them over night and cook them in boiling lightly salted water for an hour and half till nice and tender, drain and set aside. If using canned, drain in to 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  nice paste. Toast the whole spices, cumin and coriander seeds, in a dry frying pan ( no oil) till aroma is realeased and then grind to a powder.

3. Heat oil in a wok or suitable pan,  add your onion mixture and cook till slightly coloured. 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 the 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 flat bread.


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

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

  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,

  4. Delicious chickpeas curry..really inviting..

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

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

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

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

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

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

  11. Looks so full of flavor, yum!


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