Ingredients with Measurements:
- 2 cans of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of asafetida powder
- 1/2 teaspoon of red chili powder
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- Salt, to taste
- Cilantro leaves, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the cumin seeds and cook until fragrant, about 1 minute.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the coriander powder, turmeric powder, asafetida powder, and red chili powder. Stir to combine and cook for 1-2 minutes.
6. Add the diced tomatoes and vegetable broth. Stir to combine.
7. Add the chickpeas and stir to coat with the tomato mixture.
8. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.
9. Season with salt to taste.
10. Serve hot, garnished with cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 6g
Carbohydrates: 35g
Protein: 11g
Sodium: 400mg
Fiber: 10g
Substitutions for ingredients:
- You can use dried chickpeas instead of canned. Soak them overnight and cook them for 1-2 hours until tender before adding them to the curry.
- You can use chicken broth instead of vegetable broth.
- You can use ghee instead of olive oil.
Variations:
- Add diced potatoes or carrots to the curry for extra vegetables.
- Use different spices, such as garam masala or curry powder, to change the flavor profile.
- Add coconut milk for a creamier curry.
Tips and tricks:
- Toasting the cumin seeds before adding them to the curry will enhance their flavor.
- If the curry is too thick, add more broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until warmed through.
Presentation ideas:
- Serve the curry in a bowl with a side of naan bread or rice.
Garnishes:
- Cilantro leaves
- Sliced green onions
- Yogurt
Pairings:
- Naan bread
- Rice
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed green beans
Troubleshooting advice:
- If the curry is too spicy, add more diced tomatoes or coconut milk to tone down the heat.
- If the curry is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the chickpeas thoroughly before adding them to the curry to avoid any foodborne illnesses.
Food history:
- Chickpea curry is a popular dish in Indian cuisine and is often served with rice or naan bread.
Flavor profiles:
- The asafetida powder adds a pungent and savory flavor to the curry, while the cumin and coriander add warmth and depth. The red chili powder adds a spicy kick.
Serving suggestions:
- Serve the curry hot with a side of naan bread or rice.
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Region: Indian