African > Ethiopian

Hydnora Abyssinica and Chickpea Curry Recipe

Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp salt
- 2 cups water
- 1 cup Hydnora Abyssinica, peeled and chopped
- 1 can diced tomatoes
- 1 cup coconut milk
- 2 tbsp fresh cilantro, chopped

Special equipment needed:
- Large pot
- Blender or food processor

Step-by-step instructions:

1. In a large pot, heat the oil over medium heat. Add the cumin and coriander seeds and cook for 1 minute until fragrant.

2. Add the onion, garlic, and ginger and cook for 5 minutes until the onion is translucent.

3. Add the turmeric, paprika, garam masala, and salt and cook for 1 minute until fragrant.

4. Drain and rinse the soaked chickpeas and add them to the pot along with 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. Add the chopped Hydnora Abyssinica and diced tomatoes to the pot and simmer for another 15 minutes.

6. Using a blender or food processor, puree the curry until smooth.

7. Return the curry to the pot and stir in the coconut milk. Simmer for another 10 minutes.

8. Serve hot, garnished with fresh cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 37g
Protein: 12g
Fiber: 10g

Substitutions for ingredients:
- Hydnora Abyssinica can be substituted with any root vegetable, such as sweet potato or carrot.
- Cilantro can be substituted with parsley or basil.

Variations:
- Add diced chicken or tofu for extra protein.
- Use different spices, such as curry powder or chili powder, for a different flavor profile.
- Add spinach or kale for extra greens.

Tips and tricks:
- Soak the chickpeas overnight for best results.
- Use a blender or food processor to puree the curry for a smooth texture.
- Adjust the spice level to your liking by adding more or less paprika or garam masala.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in a bowl with a side of rice or naan bread.

Garnishes:
Fresh cilantro, sliced green onions, or a dollop of yogurt.

Pairings:
Serve with a side of rice or naan bread.

Suggested side dishes:
Cucumber salad, roasted vegetables, or a side of lentils.

Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.

Food safety advice:
Make sure to cook the chickpeas thoroughly to avoid any foodborne illness.

Food history:
Hydnora Abyssinica is a root vegetable native to Africa and is commonly used in traditional African cuisine.

Flavor profiles:
This curry is spicy and flavorful, with a hint of sweetness from the coconut milk.

Serving suggestions:
Serve hot with a side of rice or naan bread.

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Region: Indian

Taste: Spicy, Savory, Tangy, Earthy, Aromatic