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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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.