Spicy Indian Chickpea Curry
Present is the authentic Indian chickpea curry’s recipe that will enliven your taste buds on a cold winter day. You may alter the recipe by reducing the spice content if you prefer less spice or add a little cheese instead to bring more in line with Western flavors, but the original recipe with the traditional spices is surely delicious.
Cooking time: 4-5 hours
- 2 cups dried chickpeas, soaked overnight and drained
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon red chili powder
- 1/2 teaspoon Indian all-spice powder
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 1/4 teaspoon ground black pepper
- 4 tablespoon olive oil
- 1 onion chopped finely
- 2 tomatoes, finely chopped
- 2 cloves minced garlic
- 1 teaspoon tamarind paste
- 10 green olives
- ½ cup fresh cream
- 1 bay leaf
- 2 tablespoons coriander
- Heat oil in the slow cooker and saute onions till they turn translucent
- Put in turmeric, red chili powder, salt, curry powder, black pepper in the slow cooker and let it cook for 3 minutes on high heat.
- Then add the tomatoes, dried chickpeas, garlic, tamarind paste, green olives and the bay leaf. Stir to combine the ingredients.
- Cook for 4 hours on high heat.
- Mix in cream, parsley and all-spice powder as you turn off the cooker and prepare to serve.
Tip: Take care not to overcook the curry to prevent the chickpeas from getting mushy.
Serving style: This dish is traditionally served with chapattis. You may alter that with pita bread or serve with coconut rice.
Categories: Bay leaf, Black Pepper, chickpeas, Chili powder, Coriander Leaves, Cream, Curry powder, Garlic, Ginger, green olives, Hot, Indian, Indian all-spice powder, Main Dish, Olive Oil, Onion, Salt, Tamarind paste, Tomatoes, Turmeric