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Last active December 9, 2019 21:18
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indianish-recipes.md

Jess Anand's Chickpea Curry

Ingredients

  • Vegetable oil to cover pan
  • 1 Onion, chopped
  • 1 TSP whole cumin
  • 1/2 TSP whole cloves
  • 2 TSP dried coriander, ground
  • 1/2 TSP cinnamon, ground
  • 1/2 TSP nutmeg, ground
  • 4 cloves garlic, minced
  • 1/2 square inch ginger, peeled and minced
  • 2 TBS tomato paste
  • 1 16 OZ can chickpeas, rinsed
  • 1/4 TSP cayenne pepper
  • Salt and lemon juice to taste

Actual cooking

  • Sauté onions, garlic, and ginger until tender and onions are golden
  • Add whole spices, sauté ~3 mins
  • Mix ground spices and water to make a paste, add to pan and sautê ~3 min
  • Add chickpeas and tomato paste
  • Add water so sauce is a little thinner than you want
  • Add salt
  • Simmer partially covered, for ~20 min
  • Adjust spices as necessary, add lemon to taste to counter cayenne pepper
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