Ingredients

410 g canned whole chickpeas ( channa )
2 tablespoons chickpea flour ( besan )
2 cups water
1 large tomatoes , pureed
1/2 green pepper , finely chopped
1 teaspoon garam masala
1 teaspoon fennel seed
1 stick cinnamon
2 cardamom pods
1 tablespoon fresh ginger , grated
1/2 teaspoon asafoetida powder
1 tablespoon curry powder
1 tablespoon oil
salt
Chickpea Curry, an Indian staple, is a perfect dish for those who prefer vegetarian or vegan diets. The combination of chickpeas, curry powder, and vegetables creates a rich and spicy flavor that appeals to the taste buds. Chickpeas are known for their unique texture, making them a perfect addition to this curry. The dish is also perfect for people who want a hassle-free dinner idea that can be prepared in a short amount of time. The best part of this recipe is that it does not require any fancy ingredients or any previous experience in cooking.

Instructions

1.Drain and rinse the canned chickpeas and place them in a small mixing bowl.
2.Add the chickpea flour and water to the bowl and mix well.
3.Heat oil in a deep non-stick pan, add asafoetida powder and mix well.
4.Immediately add the ginger and saute until the raw smell disappears.
5.Add the garam masala, fennel seed, cinnamon and cardamom pods and mix well.
6.Add tomato puree, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7.Add the chopped green pepper, chickpea mixture, curry powder and salt.
8.Mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.

PROS

This chickpea curry is an excellent vegan dish that can satisfy your taste buds.

The simplicity of the recipe makes it easy and quick to make.

CONS

This recipe requires good quality chickpeas, and hence, may not be readily available to everyone.

It can also get a bit greasy for people who are watching their calorie intake.

HEALTH & BENEFITS

Chickpeas are rich in protein and dietary fiber and can keep you feeling full for a longer time.
Asafoetida powder has been shown to have anti-inflammatory and antioxidant properties, aiding in digestion and potentially reducing the risk of heart disease.

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