Vegetarian Chickpea Curry

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Vegetarian Chickpea Curry

 

Serve it with Basmati rice and a nan or pita bread.

 

2 cups chickpeas

10 cups water

8 whole cloves

2 one-inch-long pieces of cinnamon

12 black peppercorns

3 tablespoons vegetable oil

2 onions, finely chopped

4 cloves of garlic, finely chopped

1/2-inch piece of ginger, finely chopped

3 tomatoes, chopped

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

 

If you have the time, you can cook the chickpeas yourself rather than using

canned. Be sure to clean them well before you cook them. Then, place the

water, chickpeas, 4 cloves, one of the cinnamon pieces, and the peppercorns

in a large pot. Bring this to a boil, reduce the heat, and allow the

chickpeas to simmer, partially covered, for 2 to 3 hours or until they are

tender.

When the chickpeas are ready, heat the oil in a frying pan and add the

remaining cloves and cinnamon piece. Cook these for approximately 10

minutes. Then, add the onions. When the onions are brown, add the garlic and

ginger. Cook for 3 more minutes, then add the tomatoes. Cook the mixture for

10 minutes or until the tomatoes are soft.

To the mixture add the drained chickpeas (save the water), salt, cumin, and

coriander. Cook for 12 minutes. You can use the water to adjust the

consistency of the curry. To make it more saucy, carefully add the cooking

liquid, stirring and allowing time between each addition for the curry to

absorb the water.