- Chickpeas 250g
- 2 bay leaves
- 1 teaspoon of cumin seeds
- 2 chopped onions
- 1 cinnamon stick
- 1 garlic clove
- 1 piece of ginger
- 200 g of tomato puree
- 2 tablespoons of curry
- Half teaspoon of chili powder
- 4 tablespoons of olive oil
- Some branches of chopped coriander
Soak the chickpeas for 12 hours and then cook for 1h30 in 2 liters of water (or 45 minutes in a pressure cooker). Remove the water and rinse the chickpeas in cold water. Drain well and set aside.
In a mortar mash together the garlic and ginger. Heat a pan with oil and add cumin seeds, bay leaves and cinnamon stick. Sauté and then add the chopped onions and cook until the onions are golden.Add garlic and ginger and cook for 1-2 minutes then add the tomato puree and cook for 4 minutes.
Add curry powder, chilli powder and salt, mix well and simmer over medium heat for 10 minutes.
Add the chickpeas and 2 cups of water mix well. Cover and simmer over low heat for 20 minutes. Sprinkle your Chickpeas curry with chopped coriander and serve hot with ti puri and coconut chutney