Chickpea Curry Recipe

First rinse the dried chickpeas for a couple of times in water. Then soak the chickpeas in 3 cups of water overnight or for 8 to 9 hours.

Drain the water. Rinse the chickpeas again for a couple of times.

Again drain all the water and add the soaked chickpeas in a 3 litre stovetop pressure cooker.

Add ½ teaspoon salt and 3 cups water. Stir to mix.

Pressure cook the chickpeas for 20 to 22 minutes or 18 to 20 whistles on medium to high heat.

If cooking chickpeas in a pot, then add about 3.5 to 4 cups water and salt to the chickpeas. Cover and cook the chickpeas till they softened.

When the chickpeas are cooking, you can roast or toast the spices. Gather all the spices you will need and set them aside.

In a pan or skillet, on a low heat dry roast the spices except coconut – listed under the “toasting or roasting the spices” heading above, till they become fragrant.

Take care not to burn them, so roast them on low heat and stir often.

Remember to roast all spices except coconut.

Once the spices smell fragrant, add the fresh grated coconut to the spices and begin to roast or toast on low heat.

Note you could use either fresh grated coconut or frozen shredded coconut and even ⅓ cup of unsweetened shredded or desiccated coconut.

Stir continuously while roasting the coconut, so that there is uniform and even cooking.

Roast till the coconut become golden. Remove the pan from the stovetop allow the this mixture to cool at room temperature.

Once the coconut-spice mixture is cooled, add them to a high-speed blender or mixer-grinder.

Make a note to remove the husks from the black cardamom and just add its seeds in the blender or grinder.

Add ⅔ to ¾ cup water and grind to a smooth and fine consistency making sure the curry paste does not have any small chunks or bits of the spices and coconut.

Heat 3 tablespoons oil in a pan. Keep heat to a low or medium-low.

Add the mustard seeds and allow them to crackle. Then add tejpatta and stir.

Next add the finely chopped onions. Stir and sauté on low to medium heat till the onions turn translucent and soften.

Add ginger-garlic paste, turmeric power, asafoetida and curry leaves.

Stir and sauté for a few seconds on low heat till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. Sauté on a low to medium heat, for about 2 to 3 minutes till the tomatoes soften.

Add the ground coconut and spices curry paste. Stir very well to combine.

Then add the drained and cooked chickpeas. Stir again well and saute for a minute.

Now add 1 cup of water and 1 or 2 slit green chilies.

Season with salt as required.

Give a boil first and then simmer the curry for 10 to 15 minutes on a low to medium heat or till the gravy thickens a bit and you see some oil floating on top. 

Mash a few chickpeas with the sides of the spoon to thicken the gravy. Check the seasonings and add more salt if you prefer.

Switch off the heat. Lastly add chopped coriander leaves. Stir well.

Serve Chickpea Curry hot with chapati, poori, bread or steamed rice accompanied with lemon wedges and thin onion slices or a side of vegetable salad.