chickpea curry

this is one of many variations that will ultimately end up here since it’s the easiest thing i know how to make/a default meal.

ingredients:1 1/2 cups boiled chickpeas or canned chickpeas
one potato diced
one tomatoone small onion (red is nicest!)
6 cloves garlic (or less.. if you must)
2/3 knobs ginger (1 in. chunks)
1 jalapeno

2 TBS garam masala

garam masala is an indian spice mix.
i made my own- which is easy to do: crush/grind the following together:

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves)
2 tsp cumin seeds)

to boil chickpeas, soak in water for a few hours, then boil for about 1 hour in salted water.

cube the potato, and boil in black tea until well done, about half an hour.

prep onions and tomato: thinly slice onions and roll tomato, so that the insides start to feel mushy. finely chop or blend, the end result should be a chunky/saucy texture. set aside.

in the meantime, finely chop, or crush if you have tools to do so the ginger, garlic, jalapeno. (note, i find it easiest to press the flat edge of my knife against the garlic clove or ginger, and crush it that way, then finely chop it.)

fry the crushed goodness in 2 TBS olive oil with the cumin seeds for 30 seconds, add onions. turn heat to low. add the tomato and let this mixture simmer down for 20 minutes.
taste and add salt to your liking. add chickpeas, potatoes and 2 TBSP garam masala, which is a potent spice. mix well, add a splash of water, mix again.

here, i add more chili or another clove of crushed garlic.

cover and simmer for 10-15 more minutes, or until your rice is done cooking. for more of a sauce, add more water. covering the pan will allow liquids to collect in the pot, making it “saucier.”


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