Curried Whole Chick Peas
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
chickpeas (garbanzo beans)
|
|
| 5 ½ | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | tablespoons |
ghee (clarified butter)
|
|
| 2 | inch |
cinnamon sticks
|
*
|
| 6 | each |
black peppercorns
|
*
|
| ½ | teaspoon |
cardamom seeds
black |
|
| 8 | each |
cloves
whole |
*
|
| 1 | tablespoon |
cumin seeds
whole |
|
| 1 | tablespoon |
ginger
grated |
|
| 1 | teaspoon |
green chili peppers
minced |
|
| 1 | teaspoon |
turmeric
|
|
| 1 ½ | teaspoons |
paprika
|
|
| 1 | tablespoon |
coriander
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ⅛ | teaspoon |
asafetida
|
*
|
| 1 | large |
tomatoes
diced |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
coriander
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
chickpeas (garbanzo beans)
|
|
| 1.3 | l |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 75 | ml |
ghee (clarified butter)
|
|
| 2 | inch |
cinnamon sticks
|
*
|
| 6 | each |
black peppercorns
|
*
|
| 2.5 | ml |
cardamom seeds
black |
|
| 8 | each |
cloves
whole |
*
|
| 15 | ml |
cumin seeds
whole |
|
| 15 | ml |
ginger
grated |
|
| 5 | ml |
green chili peppers
minced |
|
| 5 | ml |
turmeric
|
|
| 7.5 | ml |
paprika
|
|
| 15 | ml |
coriander
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 0.6 | ml |
asafetida
|
*
|
| 1 | large |
tomatoes
diced |
|
| 5 | ml |
salt
|
|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
coriander
coarsely chopped |
|
Directions
Rinse the chick peas and soak them. Drain well. Add the chick peas to the water with the bay leaf and a small amount of ghee.
Bring to a boil and simmer for 1 hour.
Drain and reserve the liquid.
Using a mortar and pestle, grind the cinnamon stick, peppercorns, cardamom, cloves and cumin seeds.
Heat 3 tablespoons ghee in a skillet. When hot, stir in the ginger root, chilies and fry until browned.
Remove from heat and sprinkle in the turmeric, paprika, coriander, cayenne and asafetida.
Return to heat and add diced tomato.
Stir fry for 4 to 5 minutes.
Stir in salt, chick peas, ½ cup of reserved cooking water and lemon juice.
Simmer until the liquid has appreciably thickened.
Sprinkle with the crushed spices and serve.
