Easy Chickpea Curry

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Easy Chickpea Curry

 

2 cups drained weight canned chickpeas, about 1 pound, 3 ounces canned weight

2 smallish tomatoes, chopped

2 inch piece of ginger, peeled and chopped

4 cloves garlic, chopped

6 fresh hot green chiles, chopped

1 cup cilantro tops, chopped

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

1 1/4 teaspoons salt, divided use

3 tablespoons corn, peanut or olive oil

1 medium stick of cinnamon

5 whole cardamom pods

2 bay leaves

1 cup finely chopped onion

2 medium potatoes, peeled and cut into 3/4 inch dice

 

Leave the chickpeas to drain in a colander.

Put the tomatoes, ginger, garlic, chiles, cilantro, coriander, cumin,

turmeric, cayenne pepper, 1 teaspoon of the salt and 5 to 6

tablespoons of water in a blender and blend until smooth, pushing down

with a rubber spatula when necessary.

Pour the oil into a wide, lidded, medium pan and set over medium-high

heat. When the oil is hot, put in the cinnamon, cardamom and bay

leaves. Ten seconds later, add the onion ad potatoes.

Stir and fry for 6 minutes, or until the onion is lightly browned. Add

the paste from the blender. Stir for a minute. Cover, reduce the heat

to medium-low, and cook for 6 to 7 minutes, lifting the lid now and

then to stir.

Add the chickpeas, the remaining 1/4 teaspoon of salt and 1 cup of

water. Stir and bring to a simmer. Cover, and cook gently on a low

heat for 20 minutes, stirring occasionally. Remove bay leaves before

serving. serves 4 to 6.