Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 2 tablespoons coconut oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 cups water
- 2 cups toothbrush tree leaves, chopped
- 1 tomato, chopped
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Pressure cooker or large pot with lid
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. Set aside.
2. Heat coconut oil in a pressure cooker or large pot over medium heat.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
5. Add cumin seeds, coriander seeds, turmeric powder, garam masala, and salt. Stir well.
6. Add the soaked chickpeas and 2 cups of water. Stir well.
7. Close the pressure cooker or pot with a lid and cook for 20-25 minutes until the chickpeas are tender.
8. Once the chickpeas are cooked, add chopped toothbrush tree leaves and chopped tomato. Stir well.
9. Cook for another 5-7 minutes until the toothbrush tree leaves are wilted.
10. Add lemon juice and stir well.
11. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 9g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 34g
Dietary fiber: 10g
Sugar: 7g
Protein: 10g
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas. Drain and rinse the canned chickpeas before using.
- Coconut oil can be substituted with any other cooking oil.
- Toothbrush tree leaves can be substituted with spinach or kale.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Add diced chicken or tofu for a protein boost.
- Use different spices such as curry powder or chili powder for a different flavor profile.
Tips and tricks:
- Soak the chickpeas overnight for faster cooking time.
- Use a pressure cooker for faster cooking time.
- Adjust the amount of salt and lemon juice to taste.
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 rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro.
Pairings:
Pair with rice or naan bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the chickpeas are not tender after cooking, cook for an additional 5-10 minutes.
- If the curry is too thick, add more water or vegetable broth.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
The toothbrush tree, also known as miswak, has been used for centuries in Islamic culture as a natural toothbrush. It is also used in traditional medicine for its anti-inflammatory and anti-bacterial properties.
Flavor profiles:
This curry has a warm and spicy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the curry with rice or naan bread for a complete meal.
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Region: Indian