QUICK CHICKPEA CURRY

Chickpeas delicately cooked in a tangy tomato gravy with aromatic spices!

Flavored with the aroma of cloves, cinnamon and bay leaves, chickpea curry is an extremely delicious dish for lunch, dinner or any kind of occasion! This dish can be found at any restaurant which serves North Indian food and surprisingly loved by all age groups. This is a fantastically easy dish to make and it's tasty too. Packed with protein and fiber, chickpea curry is one of my favorite recipes. It's comforting, warm, nutritious and can be eaten at anytime of the day. Layered with heat, tang and depth of flavor, chickpea curry taste best with naan, bhatura and rice.

My Mom prepares chickpea curry atleast once a week, yesterday when she made this, it was so so good, I had to share the recipe with you. 

Chickpea curry is cooked in a spice mix of bay leaves, cloves, cinnamon, turmeric, carom, ginger and garlic. But don't be overwhelmed by the long list of ingredients, the preparation is absolutely simple and easy to make. If you haven't try this recipe before, I would recommend you to try with the given quantities first.

Beans don't need to be soaked overnight, they can also be quick soaked. For quick soaking, boil the beans for 5 minutes, and let stand in warm water for about an hour. While cooking the chickpeas, add cloves, cinnamon, bay leaves, asafoetida, ground turmeric, salt and a pinch of baking soda in the pressure cooker. Baking soda is very effective as it helps in softening the beans and also decrease the cooking time. If you like the deep brown color of the chickpeas, you can add the 1 or 2 tea bags along with the above ingredients.

Heat 2 tablespoon of oil, add ginger and garlic, stir until fragrant. Throw in the tomatoes, stirring continuously for about 5 minutes. Add salt, chilli powder, ground coriander and roasted carom seeds, mix nicely. Next, add the cooked chickpeas and stir until the mixture is nicely mixed. Add the soaked water. Simmered, uncovered, for 5 minutes, until water is slightly reduced. Garnish with coriander leaves and serve with rice, naan or bhature!

If you want to add any additional vegetable, stir in some roasted paneer or any veggie you like and have in hand.

QUICK CHICKPEA CURRY

Serves: 6 people
Soaking time: 1 hour
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root


Ingredients

For Cooking Beans
1 cup - dried white chickpeas or garbanzo beans
4 cups - water
2 bay leaves
2 cloves
1/2 inch cinnamon
pinch of asafoetida
1 teaspoon - salt or as per your taste
1/2 teaspoon - ground turmeric
1/2 teaspoon of baking soda

For Tempering 

2 tablespoons - clarified butter or oil
6-8 paneer pieces, cut in small square shape
1/2 inch ginger - peeled, grated
5-6 cloves - garlic, finely minced
2 medium size tomatoes, chopped
2 green chillis, chopped
1/2 teaspoon - salt or as per your taste
1/4 teaspoon - red chili powder
1 teaspoon - ground coriander
1/2 teaspoon - garam masala
1/4 teaspoon - carom seeds, roasted
coriander leaves, chopped


Instructions

1. Quick soak the chickpeas: Wash 1 cup of dried white chickpeas under running water till the water runs clear. Place them in the in a pot with 4 cups of water, 1/2 tablespoon of salt and bring water to boil for for 5 minutes. Turn off the heat and let the chickpeas stand in the warm water for atleast 1 hour.

2. Cook the chickpeas: Open the lid and add ground turmeric, bay leaves, cloves, cinnamon, asafoetida, salt, ground turmeric and a pinch of baking powder. You can also add a tea bag (We don't generally do this but you can, for getting the deep color). Add water, (cold, preferably) if needed for consistency and pressure cook for 2-3 whistles on medium-high flame.

3. Sauté ginger and garlic: Meanwhile, heat about 2 tablespoons of clarified butter or oil in a non stick skillet, fry 6-8 paneer cubes (optional) and stir until it turns golden brown. Keep aside until needed in later steps. Now add grated ginger and chopped garlic, stir until crisp and golden brown, for about 1 minute on medium flame. (For the onion based gravy, add 2 chopped onions, continue to cook for 3-4 minutes, stirring often).

4. Prepare the tomato puree tempering: Next add chopped tomatoes, cook for 4-5 minutes on medium flame. Add chopped green chillis followed by salt, red chilli powder, ground coriander and roasted carom seeds, mix it well. Let the mixture cook till the oil separates.

5. Add the cooked chickpeas in the pan: Open the lid and drain the cooked chickpeas (but don't throw away the water. You can add the same soaked water in the pan to make the curry). Add the cooked chickpeas into the pan. Stir it for next 5 minutes, till the mixture is nicely mixed.

6. Prepare the chickpeas curry:  Add the soaked water in the pan to make the curry. Simmered, uncovered, for 5 minutes, until water is slightly reduced. Garnish with chopped coriander leaves.

7. Serve: Transfer the chickpeas to a serving bowl. Scoop the chickpeas with a bite of naan or rice and enjoy!!

Notes

1. Once you have drained the chickpeas, don't throw away the water. You can add the same soaked water in the pan to make the curry.

2. Add a pinch of baking powder while cooking the chickpeas (in the pressure cooker) as it helps in softening the beans and decreasing the cooking time.

3.You can also add a 1 or 2 tea bags (in the pressure cooker), for getting the deep brown color of the chickpeas. 

4. For the onion based gravy, add onions after stirring the ginger and garlic.

5. You can add in the variety of veggies, whatever you like and have in hand.

6. Avoid putting dry powdered spices directly to hot oil as it will burn quickly and curry may become little bitter. Add them after the tomato puree.

7. Spices like cloves, cinnamon, bay leaves, asafoetida and roasted carom seeds can be avoided.

MEDITERRANEAN CHICKPEA SALAD

Brighten your day with this fresh and colorful Mediterranean chickpea salad - packed with nutrients and taste! Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. Lately I've been a bit obsessed with chickpeas salads. This Mediterranean Chickpeas salad was a pure bliss. It has all my favorite Mediterranean flavors. It's super addictive and super satisfying!

Chickpeas are used in varieties of vegetarian recipes and are mostly added in Indian, Mediterranean and South American cuisines. They are very versatile and easy to cook. They can be added in salads, dips, soups, curries, ground into a flour to make variety of snacks like falafel, fritters, sev, boondi, and many more. Chickpeas are one of the best sources of protein, carbohydrates and fiber. 1 cup of cooked beans = 15 grams of protein


To prepare the chickpeas, soak the beans overnight or quick soak for about 4 hours. Add salt, water and pressure cook it for 15 minutes, over medium-high heat. When done, drain the chickpeas in a strainer and let it cool for a while. I usually cook the whole bag of chickpeas (500 grams) at once and use them up within a week. These are much more tastier and healthier than the canned one's.

This salad is particularly delicious if served when chickpeas are slightly warm. If it has been refrigerated, just be sure to allow it to come to room temperature before serving. To make this salad, you can cook chickpeas ahead of time. This salad has an endless combinations. You can pretty much throw in whatever you like. I love beets, cherry tomatoes and cucumber so I added that. Make a simple vinaigrette dressing, drizzle over the top and toss it well. Season with salt and pepper, and serve immediately! 

MEDITERRANEAN CHICKPEA SALAD

Serves: 2-3 people
Soaking time: 4-5 hours
Preparation time: 10 minutes
Cooking time: 15 minutes
Author: The Food Root

INGREDIENTS

1 cup or 200 grams dried white chickpeas (kabuli chana or safed chole)
2 medium size tomato, chopped
1 medium size cucumber, chopped
1 small size beetroot, grated
1/4 teaspoon black pepper
1/4 teaspoon salt or as per taste 

For the Dressing 

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (or apple cider, black wine, balsamic, rice)
1 tablespoon Dijon mustard
1/2 teaspoon cumin, roasted
1 tablespoon lime juice
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar or honey

DIRECTIONS

1. Cook chickpeas : Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water. Drain the water, rinse it again with cold water. Add 1/2 tablespoon of salt and 2 cups of water and pressure cook it for around 15 minutes, over medium-high heat. When done, remove from heat and let it cool for sometime. Drain the chickpeas in a strainer and keep it aside. You can also refrigerate it for a while.

2. Chop raw veggies : Chop your favorite raw veggies and refrigerate until they are ready to use. You can pretty much throw in whatever you like. I added cherry tomatoes, cucumber and garnished it with fresh beetroots.

3. Prepare the dressing : Whisk all the ingredients - (olive oil, white wine vinegar, Dijon mustard, cumin, lime juice, minced garlic, dried oregano, salt, black pepper, sugar or honey) in a bowl until well blended. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

4. Assemble : In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately! Enjoy!

NOTES

1. Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water.
2. Chop your favorite raw veggies and refrigerate until they are ready to use.
3. You can make generous amount of dressing and keep it in the fridge for 3-4 days.
4. Whisk the vinaigrette 2-3 times, before serving.
5. This salad is particularly delicious if served when chickpeas are slightly warm.
6. If the chickpeas has been refrigerated, just be sure to allow it to come to room temperature before serving.