Chickpea Curry

Today for dinner I made chickpea curry. I had already soaked the dry chickpeas in water overnight so they were plump when I cooked them. I used my own recipe.

I was a bit hesitant to cook a curry as I thought it would be a lot of work. But my mom said it was easy. She was gardening when I started cooking. I thought "Ok, I'm doing this". All I had in my head were spices and onion, garlic, ginger. And coconut milk. I was wondering if it would turn out well.

So I remembered my mom usually uses tumeric and curry powder for the spices. I went to the spice section in our fridge and took out curry powder and coriander powder. I also saw cumin but no tumeric. So I made do without tumeric. Below is the recipe. It turned out alright.


Ingredients

3/4 cup or so dried chickpeas, or 1 can of chickpeas
1 tomato
1 small red onion
2 cloves of garlic
a few slices of ginger
1 tbsp curry powder
1/2 tbsp coriander powder
1 cup coconut milk
1/2 cup water

Directions

  1. Soak the dried chickpeas overnight until they plump up. If using chickpeas from a can, skip this step.
  2. Chop onion and garlic. Slice ginger thinly.
  3. Cut tomato into wedges.
  4. Put oil in a pan and fry the onion, garlic and ginger until fragrant.
  5. Put in tomato, curry powder and coriander powder and continue to fry.
  6. Add in coconut milk and water. Mix well. 
  7. Add in chickpeas.
  8. Let liquid come to a boil, then simmer for 10 minutes.
  9. Serve with rice. 


So there you have it. My simple chickpea curry. The taste was alright. I can't complain. It is not as nice as my mom's curries but for the ease and simplicity it was pretty good. If I wanted to make a legit curry I would have to add like 10 more ingredients. This is just a beginners curry. It was ok and I think it is simple and nice.

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