Curries

Black chickpeas curry

July 30, 2019
A simple black chickpeas curry with absolutely fuss free curry paste can make weekday meals so inviting, betcha you will be blown away.

I betcha you will be blown away with the bursting flavours of this black chickpeas curry.

A fuss free curry paste to begin with and few spices to kick in the flavour, this versatile  version is a saviour for a scrumptious week day meal. I find this paste goes well with any legumes. The only thing that may make an tiny insignificant dent in your day is soaking up the legumes overnight and boiling them but if you are happy with the canned version of legumes they make a delectable dish for the die hard fussy eaters and an stupendous compliment for a meatless  Monday alternative. This is surely a winner whichever way you look.

We are nearly at the end of the winter season with one more month to bear the chilly evenings and the frosty mornings. Waking up to a hot steaming cuppa and the cuddles of your little pumpkin as you rouse her for another glorious day and with the days worries safely behind you nothing is more inviting nor more appeasing than a steaming curry that are definitely trumps everything to become the highlight of today.

So let yourself loose, wander amongst the labyrinths of your creative ventures, unshackle your imagination, live your life with zero regrets, do what your heart desires and simply be yourself. Let your hair down, improvise a move and relive the child in you. You deserve it, you are worth every bit and remember you were always a winner…. just like this delectable black chickpea curry.

Shouldn’t one winner deserve another???

A simple black chickpeas curry with absolutely fuss free curry paste can make weekday meals so inviting, betcha you will be blown away.

 

 

HOW TO MAKE BLACK CHICKPEAS CURRY

Black chickpeas curry

  • 2 cups black chickpeas soaked overnight
  • For the curry paste
  • 7 to 8 raw cashew
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 to 3 cardamoms
  • 2 to 3 cloves
  • 1 inch cinnamon stick
  • 1 green chilli
  • 1 inch fresh ginger
  • 1/2 can of crushed tomato or 1 large fresh tomato
  • 1tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 bay leaf
  • 1 tsp chilli powder ( optional )
  • 1tbsp oil

Boil chickpeas using enough water in a pressure cooker till it is done.

Soak cashew, seeds, cardamon, cloves and cinnamon stick for ten minutes. Blend them along with the green chilli, ginger and tomato to a nice thick paste.

Heat oil in a pan, add bay leaf and the curry paste. Cook in a medium heat for 4 to 5 minutes, add dry powders and sauté for couple of minutes. Add a bit of water if needed. Now add the boiled and drained chickpeas, Add 1 cup of water and salt to taste .Cover and cook on medium fire for 10 minutes until the gravy is nice and thick.

 

PIN MY RECIPE CARD

 

A simple black chickpeas curry with absolutely fuss free curry paste can make weekday meals so inviting, betcha you will be blown away.

 

Love to hear your thoughts about this curry paste. Leave me a comment here or Instagram

 

A simple black chickpeas curry with absolutely fuss free curry paste can make weekday meals so inviting, betcha you will be blown away.

 

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1 Comment

  • Reply Kankana Saxena August 1, 2019 at 1:20 am

    We love kala chaana and I usually make it dry, stir fried. This curry sounds really nice and like the color too.

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    Yum