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If you have a pressure cooker, that would be useful. Also, soak your chickpeas-if dried-for at least 12 hours prior to cooking, otherwise the ones sold in brine should be okay. Not too sure how you would make this without the pressure cooker...think you would probably be there all day, to be honest.
Ingredients:
Chickpeas
Onions
Garlic
Ginger
Chopped tomatoes
Chillies
Cumin
(Fennel seeds can be useful as an alternative to the cumin, folk lore has it that these prevent your tummy being upset)
Optional coriander for garnish
Your bollywood spice tin: Garam masala, cayenne pepper, turmeric, bay leaves and cinnamon sticks, if you like as well as Black Cardomoms if you fancy.
Procedure:
In your pressure cooker, stew up your chickpeas. Throw in your turmeric, and garlic in addition to the ginger. The garlic should be very mushy by the end of it, your chickpeas tender.
In a second saucepan, saute your onions, extra garlic if you like, with the contents of your bollywood spice tin. Add the chopped tomatoes. Make sure you have blitzed your onions the blender. My Aunty Tish swears by double blitzing. Chopping coarsely first, and then handblending the golden mixture: to me, that's just effort.
Now your chickpeas are tender and squishy: transfer to the second saucepan. Mix thoroughly. Should be starting to look a lot like curried chickpeas now. Simmer for a while, about 20-30 mins so that everything is combined.
Chop up your optional garnish when ready to eat and enjoy
Ingredients:
Chickpeas
Onions
Garlic
Ginger
Chopped tomatoes
Chillies
Cumin
(Fennel seeds can be useful as an alternative to the cumin, folk lore has it that these prevent your tummy being upset)
Optional coriander for garnish
Your bollywood spice tin: Garam masala, cayenne pepper, turmeric, bay leaves and cinnamon sticks, if you like as well as Black Cardomoms if you fancy.
Procedure:
In your pressure cooker, stew up your chickpeas. Throw in your turmeric, and garlic in addition to the ginger. The garlic should be very mushy by the end of it, your chickpeas tender.
In a second saucepan, saute your onions, extra garlic if you like, with the contents of your bollywood spice tin. Add the chopped tomatoes. Make sure you have blitzed your onions the blender. My Aunty Tish swears by double blitzing. Chopping coarsely first, and then handblending the golden mixture: to me, that's just effort.
Now your chickpeas are tender and squishy: transfer to the second saucepan. Mix thoroughly. Should be starting to look a lot like curried chickpeas now. Simmer for a while, about 20-30 mins so that everything is combined.
Chop up your optional garnish when ready to eat and enjoy
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