Guest posts give me the opportunity to experience the kitchen through another cook’s eyes. More often than not, these wonderful cooks prompt me to try foods I might not otherwise have put on the menu.
That was the case with this Indian chickpea curry recipe from Rachna Parmar. Just a look at the ingredient list and I knew I was in for a treat. The abundance of warm spices combined with tender chickpeas is perfect for a meat free dinner, or a healthy work day lunch.
Let’s see what Rachna has to say about her Spicy Chickpea Curry . . .
This is a very popular Indian curry, lip-smackingly tasty and loved by my kids. It can be served with boiled rice or with puris (fried dough). I prepare my own spice mix, and fresh spices do give the recipe an edge. However, you could use the store-bought spice mix available at any Indian store if you are hard pressed for time. The recipe will require some planning ahead, but it is worth the effort.
Your tasty chickpea curry is ready. Bon Appetit!
- ½ lb. dry chickpeas (washed and soaked overnight in normal water). You could soak in hot water for up to 4 hours for the same effect.
- ½ tsp. turmeric powder
- 2 large onions finely chopped
- 1 tsp. ginger paste
- 2 tsp. garlic paste
- 2 large tomatoes finely chopped
- 2 heaped tsp. Garam masala powder
- 1 tsp. Coriander powder
- 1 tsp. Cumin powder
- 1 tsp. Cayenne (chilly powder) or to taste
- 2 tbsp. oil
- Lemon slices for garnish
- 2 tsp. cilantro leaves finely chopped for garnish
- Salt to taste
- Recipe for garam masala powder
- 2 heaped tbsp. Coriander seeds
- 4-5 Cloves
- 1 inch Cinnamon stick
- 1 tsp. Black Pepper corns
- 2 Black Cardamom
- 1 small piece mace
- 2 tsp. Cumin seeds
- 1 dry bay leaf
- Dry roast all the spices on a griddle making sure that they do not burn. They must change color and the aroma they give out while roasting is really heady. Remove them and powder them in a spice grinder. Use around 2 heaped tsp. of this masala for this recipe. You can store the rest and use it later.
- Cook the soaked and drained chickpeas in a pressure cooker with 2-3 cups of water till soft but not mushy. If you do not use a pressure cooker, you could use a large covered pan, but it will take much longer, more than an hour for it to be cooked.
- In a non-stick skillet, heat two tbsp. oil and add cumin seeds. Once they sputter, add ginger and garlic paste and fry for a couple of minutes. Now add the onions and fry till they become golden. Add the finely chopped tomatoes and cook further. You could add a little water if it is becoming too dry. Cook for 5 more minutes. It should be a nice aromatic paste by now. Now add the cooked chickpeas with the water they were cooked in. Add all the spices in the quantities mentioned above i.e. garam masala, turmeric powder, coriander powder, cumin powder, chilly powder and salt. Let it simmer on low heat for 15-20 minutes till the gravy becomes thick. You could add more water if you like gravy of a thinner consistency. Taste and adjust seasoning.
- Garnish with freshly chopped cilantro and lemon slices. Serve hot with rice or puris.
Calories: 249 Weight Watchers PointsPlus 6 Total Fat: 2.83g Cholesterol: -- Sodium: 18mg Total Carbs: 44.41g Dietary Fiber: 11.80g Sugars: 10.14g Protein: 12.31g
Rachna Parmar, an avid blogger and mom of two, is an editor at Livesnet.com, a site offering baby gear reviews and helpful parenting tips. Please visit Livesnet and read her wonderful articles on cuisinart food processor reviews and breville bje510xl review.
If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipepage. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.