Chickpea Curry

Chickpea Curry – Serves 2

• 1 cup Chickpeas (tinned are fine)
• 1 Tbsp ground Fenugreek powder
• 1 tsp Garam Masala
• 1/2 tsp Amchur powder
• 1 Tbsp Coconut Oil
• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida (Hing)
• 1 cup water or 1 cup reduced salt vegetable stock

Onion Paste

• 1 large Onion, roughly chopped
• 1 Cinnamon stick
• 2 Green Cardamoms
• 2 Cloves
• 2cm sq Ginger
• 3 cloves Garlic

Tomato Paste

• 3 Tomatoes
• 2-3 Green Chillies

Instructions

• Combine Onion paste ingredients into a food processor and process until smooth. Set aside.
• Do the same with the Tomato paste ingredients. Set aside.
• Heat coconut oil in a pan and add asafoetida and cumin seeds.
• When it starts to splutter, add the onion paste. Keep stirring at medium heat till the onion paste turns light golden brown and becomes little dry.
• Add garam masala and fenugreek and stir for few seconds.
• Add the tomato paste, amchur powder and salt to taste.
• Cook the gravy in medium heat, stirring in between.
• Mix in cooked chickpeas and add water or stock. Reduce the heat and let it simmer for about 15 minutes, stirring in between.
• Add more water or stock if needed and adjust the seasonings.
• Garnish with coriander leaves and serve with rice and roti bread.