CHICKPEA CURRY
This Indian Recipe Serves 2-3
Chickpea Curry also known as Chana Masala, chole masala, chholay, chickpea masala or channay is an Indian vegetarian dish. It is a quick & easy meal which is very nutritious. This meal is also vegan friendly.
Chana is the Indian term for this legume & is known as Chickpeas in English.
These white chickpeas do come in cans which are already pre boiled so this can be used to save on time. However, for this recipe, I am using the raw chickpeas & I will be soaking & pressure cooking them.
Chickpea Curry Ingredients:
- 1 cup white chickpeas
- 3 cups water (for pressure cooking)
- ½ onion
- 1 tomato
- 2 tablespoons vegetable oil
- 2 bay leaves
- 1 star aniseed
- ½ teaspoon garam masala
- ¼ teaspoon cumin (jeera) powder
- ½ teaspoon coriander (dhania) powder
- 1 ½ tablespoons chili powder
- 1 cinnamon stick
- ½ teaspoon ginger & garlic paste
- few sprigs thyme
- 1 sprig curry leaves
- ½ teaspoon turmeric powder
- ½ teaspoon cumin (jeera) seeds
- ¼ teaspoon fennel (soomph) seeds
- 1 teaspoon red chili flakes
- ½ teaspoon cardamom (elachi) powder
- freshly chopped coriander (dhania) for garnishing
- salt to taste
Method:
- Add the chickpeas to a bowl.
- Rinse well.
- Cover the chickpeas with cold water.
- Cover with a lid & allow the chickpeas to soak overnight.
- The next day, the chickpeas should have retained some water & expanded in size.
- Give it a good rinse, discarding of the water it had been soaking in.
- Next, you can either boil the chickpeas on the stovetop or pressure cook it in your pressure cooker. I am using my Instant Pot to pressure cook them.
- Plug in your Instant Pot, the display should read “OFF”. Add the soaked & rinsed chickpeas to the pot.
- Add ¼ teaspoon salt & 3 cups of water.
- Secure the lid on the Instant Pot. Turn the anti-blockage vent (steam release handle) to “SEALING”.
- Press the “PRESSURE COOK” button the Instant Pot. Press on it again to set the pressure level to “MORE” on the display.
- Next, use the “- or +” buttons & set the cooking time to 00:12 (12 minutes). Take note that chickpeas will vary on the cooking time depending on how fresh they are – if they are still hard after pressure cooking for 12 minutes, you can always add them back in for an extended time.
- The Instant Pot should display “ON” until the pressure builds up.
- Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 45 minute timer will count down on the screen.
- After the 12 minutes are over, the screen should read “L0:00”.
- Do not press Cancel – Leave it to do a natural release for 20 minutes.
- Once the 20 minutes of natural release is over, press “CANCEL”. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the excess steam to release. Once the “float valve” sinks in, it is safe to open the lid.
- The chickpeas should be soft but not mushy.
- Drain out the water & keep the chickpeas aside until ready to use,
- Next, peel & chop the onion.
- Rinse & chop the tomato.
- Heat a pot on medium heat. Add in the vegetable oil, chopped onion, thyme, fennel (soomph) seeds, cumin (jeera) seeds, bay leaves, cinnamon stick & the star aniseed.
- Mix & allow to sauté until onions are translucent.
- Thereafter, add in turmeric powder, cardamom (elachi) powder, red chili flakes, garam masala, chili powder & ginger & garlic paste.
- Mix well & simmer for 30 seconds.
- Add in the chopped tomato.
- Mix well & pour in a little water if it tends to dry out.
- Allow the tomatoes to cook for 2 minutes.
- Next, add in the chickpeas, salt to taste & curry leaves.
- Mix well, allowing the chickpeas to coat in the spices.
- Pour in a little water & mix once more.
- Cover with a lid & allow to cook for 20 minutes.
- Add water if needed.
- After 20 minutes, turn off the heat & garnish with chopped coriander (dhania).
- This Chickpea Curry is ready to be served.
- Serve with bread, roti or enjoy as is.
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