The Tastiest Spiced Chickpea Curry Ever

IMG_1186

The humble chickpea can provide the most satisfying of meals if it is mixed with a little magic, and in this case spices. The final note of adding chaat masala raises the game of this dish into one bursting with flavour that is both salty and sour. For those who have not come across chaat masala before it’s a spice mix that is commonly used in India, Pakistan and Bangladesh and normally includes many of the following: mango powder, black salt, asafoetida, pomegranate seeds, nutmeg, mint leaf, chilli powder, black pepper, salt, cumin, coriander and dried ginger. You can pick up sachet’s or packets at your local Asian grocers or any of the large supermarkets.  If you are feeling really adventurous you could make your own. Have a look at this lovely lady showing you how to do so .

 

Like many of the dishes on my blog this is very straightforward, filling, nutritious, tasty and kind on the wallet. My eldest daughter loves it (she just avoids swallowing the green chillies that I simply cut in half so are easy to spot) and my youngest….well she tells me she prefers ‘English’ food. I asked her like what and she answered ‘Like udon noodles, chicken, spring onions and soy sauce’. Oh dear!

IMG_1182

If you are UK based chances are that you’ll be on half term next week – if you have children that is. This dish ticks so many boxes and is perfect for an adult, or more sophisticated child eater. Next time your are in the shopping aisles of your local supermarket – think Chaat Masala, seriously you won’t regret it. A little bit of searching will reward you royally.

You heard it here first.

IMG_1174

 Spiced Chickpea Curry

2 tbsp groundnut/rapeseed oil

10 fresh curry leaves

1/2 red onion, finely chopped

1 tsp salt

2 tsp garlic paste

1 tsp ginger paste

2 small green chillies

1 tsp cumin powder

3 medium sized tomatoes, diced

500g chickpeas (tinned is fine)

1 tbsp yoghurt

1 tbsp tomato puree

150ml juice from chickpea tin/boiling water

125g fresh spinach

1 tsp chat masala

1/2 lemon, juice only

handful of fresh coriander to serve

1. Gently heat the oil in a deep frying pan and then add the curry leaves. After 20 seconds add the onion and salt and lower the heat to allow the onions to soften and not burn. After 5 minutes add the garlic and ginger paste along with the green chillies and stir into the existing ingredients.

2. Add the cumin powder and then add the fresh tomatoes and allow them to soften slightly before adding the chickpeas.

3. Add the yoghurt and tomato puree and stir into the chickpeas.

4. Add the chickpea juice and/or boiling water and leave until the liquid has reduced. This will take around 10-15 minutes.

5. Stir in the spinach, which will wilt almost immediately.

6. Take the pan off the heat and add the chaat masala and lemon juice and stir into the curry. Add a little fresh coriander on the top of each serving.

Relax, sit back and enjoy a very satisfying bowl of chickpea curry.

2 thoughts on “The Tastiest Spiced Chickpea Curry Ever

  1. This sounds truly delicious and incredibly flavourful. I am a fan of chaat masala too, making my own mostly, but there are some good products out there (if they don’t have food colours in them!). I am lucky that my daughter loves spicy food and will eat anything I make. Lol about the “English” food!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s