Tips for Experienced Cooks
To elevate the dish, consider roasting the spices before adding them to the oil. This dry-roasting method enhances their aroma and flavor, offering a deeper taste profile to the curry. Additionally, experimenting with a blend of both dried and fresh tomatoes can provide a more complex tang and sweetness to the sauce. For a smoother sauce, blend the tomato mixture before adding the chickpeas. To add depth, finish the dish with a splash of coconut milk or a dollop of yogurt just before serving, and serve with a wedge of lime for added zest.
Step 1: Prepare the chickpeas
Rinse and drain the soaked chickpeas. In a pressure cooker, add the chickpeas and enough water to cover them. Cook for 20-25 minutes until tender. Alternatively, you can use canned chickpeas and skip this step.
- Soaked chickpeas
- Water
Step 2: Sauté the aromatics
In a large skillet, heat the oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly browned. Add the minced garlic, grated ginger, and chopped green chilies. Cook for 1-2 minutes until fragrant.
- 2-3 tablespoons oil
- 1 onion, chopped
- 4-5 cloves garlic, minced
- 1-inch piece ginger, grated
- 2-3 green chilies, chopped
Step 3: Add the spices
Add the ground coriander, cumin, turmeric, paprika, garam masala, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
Step 4: Simmer the tomato sauce
Add the diced tomatoes, salt, and black pepper. Stir well and cook for 5-7 minutes until the tomatoes break down and the sauce thickens.
- 1 (14 oz) can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 5: Finish the chickpea curry
Add the cooked chickpeas and 1/2 cup of water. Stir well and simmer for 10-15 minutes until the sauce thickens and the chickpeas are coated in the sauce. Garnish with chopped cilantro and serve hot with Jeera rice.
- Cooked chickpeas from step 1
- 1/2 cup water
- Chopped cilantro for garnish
- Jeera rice, for serving
Fresh Produce & Herbs
- 1 whole onion
- 2 whole green chili
- 1/4 cup cilantro
Seasonings & Spices
- 2 cloves fresh garlic
- 1 tablespoon ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 can diced tomatoes
- 1 cup dried chickpeas
- 2 tablespoons oil
- 4 cups cooked jeera rice