Spicy Chickpea Masala
This is a spicy take on one of the most prevalent dishes in India, It seems like I always get chickpea curry even when I don't order it as a side or a accompaniment for a dosa or a roti. I like my chickpea curry very thick with a lot of gravy so I do not drain my chickpeas before cooking. If you prefer a looser drier dish drain and rinse some or all of the chickpeas. To be honest the full strength recipe is just barely in my own tolerable level and I love very spicy food. Jessie gave up after a bite or two so feel free to tone it down.
If you just want a fully flavorful non-spicy chickpea masala omit the cayenne, and dried red chilies.
3 x 15.5 oz cans of chickpeas (undrained for saucy, drained and rinsed for dry)
1/2 cup of oil (it can be cut down)
1.5 Tb ginger garlic paste
8 dried Asian red chilies broken in half
1.5 Tb coriander seeds crushed
1.5 Tb cumin seeds crushed
2 medium onions minced
4 fresh green chilies slit lengthwise
1 inch ginger peeled sliced thin against the grain and diced
2 medium tomatoes chopped
2 teas salt
1 Tb Garam Masala
1 teas cayenne pepper
1 cup water
2 Tb fresh squeezed lemon juice
1 Tb Methi Leaves (Fenugreek Leaves) not to be confused with fenugreek seeds
Handful of chopped Cilantro
Fry the ginger garlic paste in the oil for 1-2 minutes stirring constantly. Add the Red chili peppers, coriander, and cumin seed and fry for 30 seconds or until they become fragrant.
Add the onions, green chili peppers, and ginger. (if you want a smoother gravy blend these ingredients first) cook for 10 - 15 minutes allowing the gravy to bhunao (the oil separates from the ingredients showing the spices being fully developed). Add a little water to deglase the pan as needed.
Add the tomatoes, Garam Masala, and cayenne and cook for 30 seconds to allow the spices to toast. Add 1 cup of water and the chickpeas. Bring to a simmer and cook uncovered for 15 minutes to allow the gravy to thicken and blend. Add the lemon juice methi leaves and cilantro and toss to mix.
Pack half of the chickpea curry into a vacuum sealed container and ship to me on gel or dry ice. Serve the rest hot with your favorite Indian bread or rice.
