You may have tasted quite many chickpea curry dishes. Most of them have the chickpea soaked in the curry. This recipe calls for a thicker curry that just coats the soft and tender chickpeas. They taste even better if you let the curry coated chickpea sit for a couple of hours after making. The chickpeas absorb the taste and the flavor from the curry and turn out to be so delicious!
This goes very well with roti/rice. Add a little bit of chopped raw red onions and cilantro to it, and enjoy it as a snack. Pack a cup of this chickpea with a cup of low fat yoghurt for lunch and you are all set with a healthy and a protien rich meal.
You can make it kid friendly too by reducing/eliminating the red chili powder in the recipe. Replacing the chili powder with a couple of slit green chillies also makes it less spicier while rendering a slightly different yet likeable flavor.
You can also use boiled potatoes, cooked soya chunks, sweet green peas, cooked kidney beans in place of the chickpeas in this recipe. The key is to get a nice and thick curry. Once that is done, you’ll get your curry coated vegetable in a jiffy.
3 cups boiled/canned chickpeas (rinsed and drained)
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tomato sauce
2 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon chopped cilantro
Heat oil in a non-stick skillet, add cumin and let them crackle. Add onions and saute until they become soft and translucent. Add tomotoes and saute until they are cooked and mushy. Add tomato sauce, chili powder, coriander powder, garam masala, turmeric powder and salt. Have in mind the salt in the tomato sauce and the chickpea while adding salt to the curry.
Mix well and saute until all the ingredients combine and come together nicely. You’ll also see the oil starting to separate out from the curry. Add the chickpeas and mix well. Let the chickpeas get coated evenly and completely. Turn off heat.
Sprinkle cilantro and serve warm.