Vegan Chickpea Curry

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

  1. In a mixing bowl, add 200 grams chickpeas and  500 milliliters water.
  2. Keep aside and soak for 4-5 hours.
  3. In a pressure cooker, add soaked chickpeas, 1 tea bag, 1/4 teaspoon salt and 600 milliliters water.
  4. Give it a mix and cover it with the lid.
  5. Pressure cook it until 4-5 whistles.
  6. Release the pressure and remove the lid.
  7. Remove the tea bag from the cooked chickpeas.
  8. Now, remove the pressure cooker from heat.
  9. 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.
  10. Blend it to a fine powder.
  11. Keep aside.
  12. Heat 2 teaspoons oil in a wok, add 100 grams onions and cook until translucent.
  13. Now, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili. Mix it well.
  14. Add 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, 1 teaspoon blended masala. Mix well.
  15. Now, add cooked chickpeas, 180 grams tomatoes, 300 milliliters leftover chickpeas water and give it a stir.
  16. Cover it with the lid and cook for 15 - 20 minutes.
  17. Remove the lid and give it a mix.
  18. Now, add 200 milliliters coconut milk. Mix well.
  19. Cover and cook for 7-8 minutes.
  20. Remove the lid and add 1 tablespoon coriander.
  21. Give it a nice mix.
  22. Remove the wok from heat.
  23. Garnish it with chopped coriander,
  24. Serve hot with rice or chapati.