I always try to have a can or two of chickpeas on hand. Yes, they are tastier and probably healthier if you soak and cook them in your own kitchen, but I always seem to need them on the spur of the moment. Hence, I usually stock my pantry with few cans of different types of beans.
I use chickpeas in salads, mixed in with rice, tossed in chicken curry and in myriad other ways. One of the most common preparation is making a curry highlighting their simple, yet delicious taste and texture. Chickpea curry can be prepared in many ways and it goes by different names – chole and channa masala being the most common.
This particular recipe also uses some diced potato. Potato soaks up the flavors well without “stealing the thunder” from the chickpeas. Feel free to omit it if you want to just keep it all chickpeas. Taste will be unaltered.
This dish can be served with steamed rice or any flat bread. Accompany it with a small crispy salad or sliced cucumbers and red onions with bit of lemon juice.
Chickpeas in curry sauce
Ingredients
1 15-oz can chickpeas, rinsed and drained
1 medium sized potato, diced into about 1/2″ cube
1/2 cup finely chopped onions
2 tablespoons ginger/garlic paste
2″ piece of cinnamon, broken up
1/2 teaspoon cumin
2 tablespoons oil
1 1/2 tablespoons Madras curry powder
1 small can tomato sauce
1 cup water
1/2 teaspoon ground cayenne (adjust to taste)
salt to taste
To garnish
1/4 cup chopped cilantro
1/4 cup sliced red onions
Sliced lemon
Preparation
1. Heat oil in a medium wok or pan. Sauté cinnamon and cumin for a minute under low medium flame.
2. Increase heat to medium and add onions and ginger/garlic paste and sauté for 3-5 minutes.
3. Add potato and continue to cook for another 3 – 4 minutes.
4. Stir in cayenne, tomato sauce, curry powder and water. Season with salt and cook for about 20 minutes, till potato is cooked through.
5. Add chickpeas and continue cooking till chickpeas are heated through and the sauce reaches the desired consistency.
6. Garnish with sliced onions, chopped cilantro and slices of lemon.
7. Serve hot with steamed rice or flat bread of your choice (like naan, roti, chappati or even pita bread).
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