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Chickpea Curry

by Veggie Girl (follow)
A Vegetarian Around The World
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Dry Chickpeas

Many public health organisations recommend including legumes in our daily diet due to it's high nutritional factor. One of the popular legumes are chickpeas which are widely consumed in India on a daily basis. They are always a favourite among vegans and vegetarians too. This chickpea curry recipe is like nutrition in a pot that tastes mighty good.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 servings

400 grams canned chick peas drained and rinsed
6 tomatoes
2 onions chopped
4 boiled potatoes
2 tbsp ginger,chilli,garlic paste
2 tsp red chilli powder
2 tsp corriander powder
1 tsp chana masala
3 tbsp oil for cooking
salt to taste
some chopped corriander for garnish
1 onion cut into thin round circles and lemon wedges for serving

Boil the chick peas in 1 cup of water for 10 -15 mins.Set aside.

Put the tomatoes in hot water for a minute .

Drain, peel the skin and chop them.

Peel the potatoes and mash them finely.

Heat oil in a large pan and cook onions until golden brown.

Add the tomatoes,ginger,chilli,garlic paste,chilli powder,corriander powder and cook for a few minutes.

Then add the mashed potatoes- cover and cook for another few minutes.

Lastly add the chickpeas with the remaining water,chana masala and salt.

Cover and cook for a few minutes till the gravy coats the chick peas.

Garnish with corriander

Serve with onion and lemon wedges.

This dish goes best with bhatura( deep fried bread) or naan.

TIP-You can prepare chickpeas at home by soaking dry chickpeas overnight,then washing and boiling them with some salt in a pressure cooker or a big non- stick vessel.

Dry Chickpeas

Dry Chickpeas

#Make ahead
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