Recipe for Quick Chickpea Curry 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup dried chickpeas picked over and
rinsed
1 tbl oil
1 tbl cumin seed
1 tbl black mustard seeds (optional)
1/2 tsp fenugreek or fennel seeds
1 tsp ground coriander
3/4 tsp ground turmeric
3/4 tsp ground cinnamon
1 x bay leaf
1/8 tsp ground red pepper or crushed (1/8 to 1/4)
red pepper
1 lrg onion coarsely chopped
1 tbl fresh ginger root grated or 3/4 tsp ground ginger
2 cup water (2 to 3) or vegetable broth unsalted or lightly salted
3 cup loosely packed chopped fresh spinach Swiss
chard beet greens,
watercress, or arugula, or one
1 pkt frozen chopped spinach (10 ounce) thawed
and excess moisture squeezed out
2 lrg plum tomatoes coarsely chopped or 1 large beefsteak tomato
Instructions:
Instructions: 1. To "speed-soak" chickpeas: In 6-quart pressure cooker, combine 4 cups water and the beans. (If using a jiggle-top cooker, add 1 1/2 tablespoons oil.) Lock lid into place and heat to high pressure over high heat. Reduce heat just enough to maintain high pressure and cook 3 minutes. Let pressure drop naturally for 10 to 15 minutes (see " Releasing Pressure"). Or "slow-soak" chickpeas: Eight to 12 hours before cooking, in large bowl, combine chickpeas and enough water to cover by 1 inch. Cover bowl and set chickpeas aside to soak.

2. Drain soaked chickpeas, rinse, and set aside. In 4- or 6-quart pressure cooker, heat oil over medium heat. Add cumin, mustard, and fenugreek seeds and toast, stirring constantly, until they begin to pop and emit a fragrant aroma, about 20 to 30 seconds. (Spices can burn easily, so pay close attention, if they begin to darken as soon as they are added, turn off heat, and toast in residual heat, stirring constantly.)

3. Stir in coriander, turmeric, cinnamon, bay leaf, and red pepper. Add onion and ginger. Cook, stirring, until onion begins to soften, about 1 to 2 minutes. Stir in chickpeas and just enough of the water to cover.

4. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 10 minutes. Let pressure drop naturally for 10 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.

5. If chickpeas are not tender, lock lid back into place and return to high pressure a few more minutes. Reduce pressure using quick-release method.

6. To thicken curry, with slotted spoon, remove about 1 cup of chickpeas to bowl and mash well with fork or puree in food processor. Stir back into cooker. Remove bay leaf.

7. Stir spinach, tomatoes, and salt to taste into curry. Simmer until spinach is cooked, about 2 to 3 minutes.

NOTES : The chickpeas in this thick sauce are quick to absorb the flavors of the homemade curry blend. Serve them over brown basmati rice and add a salad or a steamed vegetable for a complete meal.

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