Ingredients with Measurements:
- 1 cup of dried chickpeas, soaked overnight
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1 cup of jameed, crumbled
- 2 cups of water
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. If using a pressure cooker, add the chickpeas and enough water to cover them by an inch. Cook on high pressure for 15 minutes, then release the pressure naturally. If not using a pressure cooker, boil the chickpeas in a pot of water for 1-2 hours until tender.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
4. Add the cooked chickpeas, jameed, and water to the pot. Stir well to combine.
5. Bring the mixture to a simmer and cook for 15-20 minutes until the curry has thickened and the jameed has dissolved.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- Chickpeas can be substituted with any other type of bean or legume.
- Jameed can be substituted with yogurt or sour cream.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add chopped spinach or kale for extra nutrition.
- Use coconut milk instead of water for a creamier texture.
Tips and tricks:
- Soaking the chickpeas overnight will reduce the cooking time and make them easier to digest.
- If using canned chickpeas, rinse them well before using.
- Adjust the spices to your taste preferences.
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 heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro or parsley
- Sliced green onions
- Yogurt or sour cream
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber and tomato salad
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more water or broth to thin it out.
- If the curry is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chickpeas thoroughly to avoid any risk of foodborne illness.
Food history:
- Jameed is a traditional Middle Eastern ingredient made from fermented goat milk.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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Region: Middle Eastern