Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight and drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups water
- 1 cup pokeberries, washed and stemmed
- 1/4 cup cilantro leaves, chopped
Special equipment needed:
- Pressure cooker or large pot with lid
- Blender or food processor
Step-by-step instructions:
1. In a pressure cooker or large pot, heat the oil over medium heat. Add the cumin and coriander seeds and cook until fragrant, about 1 minute.
2. Add the onion, garlic, and ginger and cook until the onion is translucent, about 5 minutes.
3. Add the turmeric, garam masala, salt, and sugar and stir to combine.
4. Add the chickpeas and water and stir to combine. If using a pressure cooker, cook on high pressure for 20 minutes. If using a pot, bring to a boil, then reduce heat to low and simmer for 1 hour or until the chickpeas are tender.
5. Once the chickpeas are cooked, add the pokeberries and cook for an additional 10 minutes.
6. Using a blender or food processor, puree the curry until smooth.
7. Garnish with cilantro leaves and serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes (pressure cooker) or 1 hour (pot)
Temperature:
Medium heat (for cooking)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 38g
Protein: 11g
Fiber: 9g
Substitutions for ingredients:
- Pokeberries can be substituted with cranberries or pomegranate seeds.
- Cilantro leaves can be substituted with parsley or mint leaves.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use canned chickpeas instead of dried chickpeas for a quicker cooking time.
- Add diced chicken or lamb for a meatier curry.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Use a pressure cooker for a quicker cooking time.
- Adjust the amount of spices to your taste.
Storage instructions:
- Store 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 heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish with cilantro leaves and a sprinkle of garam masala.
Garnishes:
- Cilantro leaves
- Garam masala
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Mango chutney
Troubleshooting advice:
- If the curry is too thick, add more water or vegetable broth.
- If the curry is too thin, puree more chickpeas or pokeberries to thicken it.
Food safety advice:
- Make sure to soak the chickpeas overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Chickpea curry is a popular dish in Indian cuisine, often served with rice or naan bread.
- Pokeberries are native to North America and have been used in traditional medicine for their anti-inflammatory properties.
Flavor profiles:
- This curry is savory and slightly sweet, with a hint of tartness from the pokeberries.
Serving suggestions:
- Serve the curry hot with rice or naan bread on the side.
- Garnish with cilantro leaves and a sprinkle of garam masala.
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Region: Indian