Vegan Chickpea Curry
Serving - 3
INGREDIENTS
Chickpeas - 200 grams
Water - 500 milliliters
Tea bag - 1
Salt - 1/4 teaspoon
Water - 600 milliliters
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Blackpepper corn - 1/2 teaspoon
Green cardamom - 3 pods
Cloves - 2 pods
Cinnamon stick - 1
Oil - 2 teaspoons
Onion - 100 grams
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Salt - 3/4 teaspoon
Turmeric - 1/4 teaspoon
Cayenne pepper - 1/4 teaspoon
Paprika - 1/4 teaspoon
Blended masala - 1 teaspoon
Tomato - 180 grams
Leftover chickpeas water - 300 milliliters
Coconut milk - 200 milliliters
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
- In a mixing bowl, add 200 grams chickpeas and 500 milliliters water.
- Keep aside and soak for 4-5 hours.
- In a pressure cooker, add soaked chickpeas, 1 tea bag, 1/4 teaspoon salt and 600 milliliters water.
- Give it a mix and cover it with the lid.
- Pressure cook it until 4-5 whistles.
- Release the pressure and remove the lid.
- Remove the tea bag from the cooked chickpeas.
- Now, remove the pressure cooker from heat.
- In a blender jar, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon black pepper, 3 pods green cardamom, 2 pods cloves and 1 cinnamon stick.
- Blend it to a fine powder.
- Keep aside.
- Heat 2 teaspoons oil in a wok, add 100 grams onions and cook until translucent.
- Now, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili. Mix it well.
- Add 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, 1 teaspoon blended masala. Mix well.
- Now, add cooked chickpeas, 180 grams tomatoes, 300 milliliters leftover chickpeas water and give it a stir.
- Cover it with the lid and cook for 15 - 20 minutes.
- Remove the lid and give it a mix.
- Now, add 200 milliliters coconut milk. Mix well.
- Cover and cook for 7-8 minutes.
- Remove the lid and add 1 tablespoon coriander.
- Give it a nice mix.
- Remove the wok from heat.
- Garnish it with chopped coriander,
- Serve hot with rice or chapati.