Have you ever wondered how to prepare easy, quick and creamy chickpea curry at home? That fabulous spicy dish that with every bite gives you explosion and a succession of flavors? I assure you that preparing it at home is absolutely simple and quick. All you need is a couple of fresh ingredients and fragrant spices. Unfortunately often and willingly many of us associate curry with yellow powdered mix that you can buy in supermarkets. This type of mixture has very little to do with an original Indian dish where different spices are roasted in a pan (also they can be soaked) and then grind and cooked to create a fabulous sauce that is used together with fresh ginger, garlic, fish, chicken meat, legumes or vegetables.
As many of you know, I love Indian, Middle Eastern, Asian dishes and in general any dish that uses different types of spices and that makes me travel at least through the palate between the various countries of the world. On the other hand, when I intend to travel seriously I always like to get informed and look for different solutions. I recently had the pleasure of being interviewed by Rolling Pandas a website that not only allows you to book holidays or travel but also manages a part of blog dedicated to the different countries you may want to visit. If you like, take a look. Now let’s move on to the recipe.
In this recipe I use both mustard seeds and dried curry leaves. As the spices are not easy to find, I have marked them as optional. The rest of the spices are necessary to make a real Indian curry. If you don’t have cumin or coriander seeds you can use the already powdered version which is slightly less aromatic. In addition to the easily found dried turmeric, fresh turmeric has appeared (at least here in Piedmont) in supermarkets. If you have the opportunity to buy it, add a few pieces of chopped root together with the turmeric powder to make this dish even more fragrant.
Instructions easy and creamy chickpea curry
In a pan with no seasoning, toast the cumin, mustard and coriander seeds for a few minutes until they begin to release their scent. Turn off the heat and pour the seeds into a mortar. Crush them until they become a fine powder.
Heat the coconut or olive oil. Add sliced onions. Lower the heat and cook them over medium low heat, stirring occasionally until they become softer and begin to caramelize about 5 – 7 minutes. Do not rush because this step will guarantee you a note of sweetness in your dish.
Since I prefer that the spicy flavor comes from ginger and less from chilli I always use a nice 4 cm long (or longer) piece. The easiest way to peel fresh ginger is to use a teaspoon.
At this point finely chop garlic and ginger and add them to the onion. Cook for a minute, then add the powdered spices, turmeric, curry leaves and chilli to taste. Stir, cook for another minute and add the tomato paste.
At this point also add previously drained and rinsed under cold water chickpeas . Mix well and cook for another minute or two.
Pour in the coconut milk. Lower the heat, stir well and add first teaspoon of salt. Cook over medium low heat for about 10 minutes. Taste and season with more salt if necessary. If the cream thickens too quickly, add more coconut milk or alternatively some water.
Serve with rice or naan or chapati bread.
lot of love. B.
p.s. If like me you love chickpeas you should also check my Classic chickpea hummus. (foto below)