Shopping Bag Summary

Your bag is empty
Sub-total: $0.00
Weight: 0.0kg
Freight: Not calcuated
Courier: $0.00
Post: $0.00
Track Order

Chickpea Curry Recipe


This recipe is insanely delicious! Cooked in this way, the chickpeas remain light and easy to digest and not too gas forming. But it is best to always eat them fresh – never as left overs so if only cooking for two, halve the recipe.
 
INGREDIENTS:
 
∼ 4 tbsp ghee or oil
∼ 2 brown onions, finely chopped
∼ 2 inches fresh ginger, very finely chopped
∼ 3 garlic cloves, crushed
∼ 2 tsp ground cumin
∼ 3 tsp ground coriander
∼ 1/2 tsp tamarind paste (or tamarind pulp soaked and strained added to taste)
∼ 1/2 cup fresh coriander, stalks finely chopped, leaves roughly chopped 
∼ 1 & 1/2 cup chickpeas
∼ salt to taste
 
METHOD:
 
Soak the chickpeas overnight in water. Drain the soaked chickpeas and pop in a pressure cooker with a few pinches of salt and three times their volume of water. Bring to the boil and remove any scum forming at the top of the pot. Turn off the heat, carefully add the pressure cooker lid and pressure cook for 30-40 mins. 
 
Make a paste of the garlic and ginger in a mortar and pestle.  Heat the ghee or oil and add the onion, sautéing until brown. Add the garlic/ginger paste and coriander stalks, cook for 1-2 mins, then add the tomatoes and cook until soft. 
 
Add the spices and cook until the oil begins to separate.  
 
Drain the chickpeas, keeping the water.  Add the chickpeas (they must be soft all the way to the centre…. so that they are easily squished between your fingers), stirring and then add some of the the reserved cooking water to make a nice gravy consistency.
 
Add the coriander leaves before serving.  Eat hot with rice or flat breads.
 
NOTE: To make the tomatoes less acidic and heating, you can cut them in half, squeeze out the seeds and then grate just the flesh into a bowl, discarding the seeds and skins. This makes them less aggravating to pitta constitutions and easier to digest.
Serves 4, Gluten Free  
 
 
Nadia Marshall is an Ayurvedic Consultant & Cook, Health Writer and Director of the Mudita Institute & Health Clinic in Mullumbimby. The Mudita Institute cookbook, “WARMTH” is available as a FREE download from their website at www.muditainstitute.com.