Chickpeas/Garbanzo Beans are a nutrient-dense food; providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. (Source: Wikipedia)
The Recipe of Fresh-Spicy Chickpea/Garbanzo Bean Curry:
Quantity of dry chickpeas/garbanzo beans: ¼ kg
Soak the dry chickpeas in water for overnight
Boil the chickpeas in adequate quantity of water, in medium heat, it takes about 20-30 minutes for chickpeas to turn soft.
- In adequate quantity of warm, cow’s ghee (clarified butter), add mashed pieces of 8-10 garlic cloves, finely sliced pieces of 2 medium onions, when the onion pieces turn partially translucent, add 1 tsp. of cumin seeds, 2 medium bay leaves, 4 green cardamom pods – open up the pods add the seeds and the empty pods too to the mixture; you can opt to remove the bay leaves and the cardamom pods after the curry is prepared.
- Once the onion pieces turn translucent in texture to reduce in its proportion, add finely sliced pieces of 3 medium ripe-red tomatoes, and smidgen the mixture with salt – according to preference of taste.
- Add ½ tsp. of turmeric powder, ½ tsp. of tikhalal chilli powder for mild-pungent flavour – this chilli powder has high level of pungency and gives food bright red colour, and a handful of dry fenugreek leaves/kasoor methi – slightly warm the dry fenugreek leaves in a non-stick pan, slightly crush the fenugreek leaves by hand before blending the dry fenugreek leaves with the melted tomato mixture.
- Combine the cooked chickpeas and adequate quantity of chickpea stock with the mixture, and the simmer the combination for about 5 minutes.
The aroma of this curry is lovely, the flavour is pleasant fresh-spicy and slight-sweetish.
Serving size: Approximately 6
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