Coconut Chickpeas Curry

Coconut Chickpeas Curry

 

Serving - 3 - 4 

 

INGREDIENTS 

Chickpeas - 250 grams 

Water - 500 millilitres 

Water - 1 litre 

Salt - 1 teaspoon 

Coconut oil - 20 millilitres 

Garlic - 2 teaspoons 

Ginger - 2 teaspoons 

Onions - 200 grams 

Tomato - 165 grams 

Turmeric - 1/2 teaspoon 

Black pepper - 1/4 teaspoon 

Cayenne pepper - 1/2 teaspoon 

Salt - 1/2 teaspoon 

Coconut milk - 500 millilitres 

Garam masala - 1 teaspoon 

Lemon juice - 15 millilitres 

Coriander - 1 tablespoon 

 

PREPARATION 

1. In a mixing bowl, add 250 grams chickpeas, 500 millilitres water and soak overnight. 
2. Heat 1 litre water in a pressure cooker, add the soaked chickpeas in it and add 1 teaspoon salt.
3. Cover it with lid and cook till you hear 5 - 6 whistles.
4. Remove it from heat and keep aside.
5. Heat 20 millilitres coconut oil in a heavy skillet, add 2 teaspoons garlic, 2 teaspoons ginger and saute for 1 - 2 minutes. 
6. Then, add 200 grams onions and fry till translucent and golden brown in color.
7. Add 165 grams tomato and saute till it turns soft and pulpy. 
8. Add 1/2 turmeric and mix it well.
9. Add 1/4 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt and mix it well.
10. Then, add 500 millilitres coconut milk and stir it well.
11. Add boiled chickpeas and mix it well.
12. Add 1 teaspoon garam masala ,15 millilitres lemon juice, 1 tablespoon coriander and mix it well again.
13. Remove it from heat.
14. Serve hot.