Full of seeds of life! & spices, this chickpea curry is a quick yet flavorful delight. Enjoy this very healthy curry with rice or naan or even quinoa.
I like the words 'Quick' and 'Chickpeas' and this recipe combines both in one! Hooray! On top of that, I have to admit, it came out very good. I enjoyed it with some rice but it is such a flavorful dish that you can pair it with anything!
Having guests over? Pair this with my super easy Onion Rice w/Cilantro - it goes really well and you won't even believe that you have whipped up an Indian restaurant style menu in no-time! Have some diabetics on the table? Keep some cooked quinoa on the side and top it with some cilantro and lemon juice. Keep some lettuce or kale leaves aside for those super-conscious "trying-to-lose-weight" health nuts - they can easily wrap the leaves with this curry, top with some avocado and enjoy!
Now, about my onion chutney, that I added to this recipe - Make my Onion Chutney recipe and use it to flavor your dishes very easily. Will keep well in fridge for good 6 months. Not only super tasty, it will allow you to easily add more seeds to your healthy eating. Seeds like sesame, sunflower, mustard seeds, cumin seeds, black seeds, are all in my onion chutney recipe so make some today and then add a whooping spoonful to this recipe too! Plus, you get a good flavor boost by the curry leaves in the Onion Chutney.
NOTE: Always soak your beans/peas/lentils/legumes overnight. This not only reduces the cooking time but also washes off the phytates that interfere in absorption of the nutrients. Another great aspect of soaking beans/chickpeas overnight is the fact that it makes them more digestible, thus reducing any possibility of gas or indigestion upon consumption. The last benefit of soaking beans, chickpeas and lentils is the taste - it just makes the taste so much better as the beans or the lentils soften up even more while cooking and are able to better absorb the flavors of spices, herbs and vegetables that have been added in the curry with them. So, do remember to soak your chickpeas overnight! Don't forget!
How To Soak: I simply rinse them first and then in the same cooker that I am going to boil them, I add clean water enough to cover them up to 4 in as they will swell up. I cover the top lightly and leave on the kitchen counter. That is it - I do not close the cover or put them in the fridge. Next day, before boiling, drain any bit of water and add new one and just boil. If using the pressure cooker, then I boil on high for good 6-7 whistles (about 25-30 mins).
1. Organic chickpeas (about 10 oz here) - soaked overnight & then boiled.
2. Organic tomatoes - 6 small
3. Organic onions - 3
5. Garlic (1 whole garlic)
6. 1 whole bunch organic cilantro/coriander
7. Few bay leaves
Spices, Seeds & Oils -
1. Organic mustard oil
2. Org. cumin seeds (jeera)
3. Org. black seeds (kalongi)
4. Org. caraway seeds (ajwain)
5. Mustard seeds
7. Org. turmeric
8. Org. cumin seeds powder
9. Coriander powder
10. Org. red paprika or cayenne
11. Garam masala (optional)
12. Organic Himalayan sea salt
Top It With -
1. Organic apple cider vinegar
2. Organic ketchup
3. Organic amla (Indian Gooseberry)
4. Organic cilantro
For More Flavor & More Seeds/Healing Power, Add -
1. My Onion Chutney w/Curry Leaves
Simple steps -
1. Watch the video/pics for step-by-step recipe and exact measurements.
NOTE: Keep the chickpeas-bay leaves water and use it when you boil your rice or quinoa - it is full of nutrients and must not be wasted. You can even use to water your plants, if nothing else! Or as a hair rinse since it only contains beans and bay leaves water.
How To Pair?
You can use this recipe with one of my rice recipes (click on the categories to the right of this article OR directly on the video 'Rice Entrees' link when it pops up), you can have it as a wrap in lettuce or kale! Very healthy & super tasty! You can pair it with some gluten-free tortillas or naan.
For Those With Sugar Issues - Pair it with quinoa instead of rice.
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