Chickpea Curry
Ingredients
ghee
whole spices
crushed ginger garlic
onion
tomato
coconut
salt
coriander powder
chilly powder
garam masala
turmeric
green chilly
fennel
curry leaves
oil
coriander leaves
Preparation
Cook the chickpeas in a pressure cooker with turmeric powder, salt, and water for 10 whistles on high flame . Sauté cinnamon, cloves, cardamom, and fennel seeds in ghee . Add chopped ginger, garlic, and onions and sauté until the onions turn golden brown. Add chopped tomatoes and cook until soft . Add crushed or grated coconut and sauté . Incorporate chili powder, coriander powder, and garam masala and sauté until the raw smell disappears. Allow the mixture to cool, then grind it into a fine paste . Sauté fennel seeds, green chilies, and curry leaves in coconut oil .Add the ground paste and mix well, adding water to adjust the consistency . Once it starts to boil, add the cooked chickpeas and adjust the water as needed . After it comes to a boil, garnish with chopped coriander leaves.
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