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Chickpea Curry(Gluten Free)

  • 100minutes
  • 251calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g chickpeas

  2. 3 onions

  3. 2 teaspoons ginger (crushed)

  4. 4 garlic cloves (crushed)

  5. 400 g tomatoes (crushed)

  6. 4 cardamoms

  7. 6 cloves

  8. 3 bay leaves

  9. 15 peppercorns

  10. 3 teaspoons cumin seeds

  11. salt (to taste)

  12. 1/3 cup oil

  13. 1 teaspoon turmeric powder

  14. 1 teaspoon garam masala powder

  15. 1 teaspoon coriander powder

  16. 1/2 teaspoon pepper (ground)

  17. 1 teaspoon mango powder (amchur)

Instructions Jump to Ingredients ↑

  1. Soak chickpeas overnight,(then drain).

  2. place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.

  3. add half chopped onions,cardamoms,cloves,bay leaves,peppercorns,cumin seeds and salt and bring to a boil.(pressure cooker cook 20 minutes or ordinary pot 1 hour).

  4. in a separate pot fry the other half of onions in oil till brown then add the garlic and ginger and saute for 10 minutes.

  5. add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.

  6. after 2 minutes add tomatoes and saute for 5 minutes.

  7. add the pot of chickpeas (and the water) stir and cook till tender 8 add salt to taste.

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