I love chickpeas. I put them in salads, I roast them for a healthy snack, I even mash them up with spices and eat it for breakfast (See my Mashed Chickpea Scramble).
Yesterday, I was craving chickpeas, so I decided to make it. What I didn’t realize was just how DELICIOUS this dish turned out. It was originally suppose to be a dry dish but it tasted so good, my mom thought I should water to it to turn it into a more curry based dish. Not going to lie but it tasted even better that way, compared to the dry form.
What made this dish so good is all the masalas that were added to it, which is quite a lot. At first, I was kind of concerned that throwing in all those masalas would ruin the dish, but it was the complete opposite. The dish was sour, sweet, spicy, salty, and slightly bitter from the dried fenugreek leaves. Trust me, it was like fireworks in my mouth!
For this dish, I used organic canned chickpeas but you can definitely use dried chickpeas that are soaked overnight and then cooked. I just happened to have canned chickpeas on hand, which made making this dish so much easier. Plus, the cooking process for this dish was between 20-30 minutes, which is perfect for those days when you don’t have all day in the kitchen.
- 1 32 oz canned chickpeas (organic preferred), drained and rinsed well
- 1 medium onion, finely diced
- 3-4 garlic cloves, minced or grated
- 1 inch ginger, minced or grated
- 2 medium tomatoes, diced
- 1/2 tsp turmeric powder*
- 1/2 tsp red chili powder, or to taste
- 1/2 tsp kashmiri powder. You may sub it with paprika (not the smoked kind)
- 1.5 tsp cumin-coriander powder* (or you can use a little less than 1 tsp each of cumin and coriander powder)
- 1 tsp amchur powder (mango powder)*
- 2 tsp tandoori masala powder*, store bought or homemade
- 1 tsp chaat masala*
- Salt, to taste
- 1.5 tbsp dried methi (fenugreek) leaves, crushed with your hands
- 1/4 cup cilantro, chopped
- 1 cup water. You may or may not use all of it
- 1.5 tsp oil
*Can be found at any Indo-pak or International grocery stores
- In a pan, over medium heat, heat oil
- Add the onions and cook until the onions turn slightly brown, about 4-5 minutes
- Add the garlic and ginger and cook for about 1 minute
- Add the tomatoes and 2 tbsp of water and cook for 2-3 minutes. Using a wooden spoon, mash up the tomatoes a bit
- Add all the masala powders and salt, except the fenugreek leaves and cilantro, mix and add another 2-3 tbsp of water. Mix again and cook for 3 minutes
- Add the drained and rinsed chickpeas and mix thoroughly.
- Using your wooden spoon, mash some chickpeas up. This is going to help thicken the gravy.
- Add the cilantro and dried fenugreek leaves and mix again
- Add water to your liking. I like mine more on the thicker side so I started with about 1/2 cup and added more if it needed it.
- Allow the mixture to cook for another 3-4 minutes.
- Taste the curry and adjust seasonings accordingly.
- Sprinkle fresh cilantro as a garnish and serve hot with rice and roti!