Chickpeas with Curry Leaves
Chickpeas with Curry Leaves is an Indian dish, where chickpeas are used as the main ingredient as they are in many recipes. Curry leaves, both dried and fresh are found in many recipes as well, but it’s difficult to find the leaves in any form. You also find shredded coconut in this recipe. Shredded coconut milk and coconut milk are also found in Indian recipes. This recipe is a very traditional spicy chickpea recipe, but with the other spices it makes very enticing Vegan/Vegetarian recipe, or a very tasty side dish to accompany another Indian main course. Serve over rice with naan bread or other flatbread or even pita bread.
2 Teaspoons Oil, Divided
1″ Piece of Fresh Ginger, Chopped
4 or 5 Cloves of Chopped Garlic
1 Medium White Onion, Chopped
¼ Teaspoons Sea Salt
3 Tablespoons Shredded Coconut
1 Tablespoon Ground Coriander
½ Teaspoon Turmeric Powder
½ Teaspoon Cayenne
2 Large Tomatoes, Chopped
½ Teaspoon Whole Fennel Seeds
2 Tablespoons Dried Curry Leaves
1½ Teaspoons Fresh Ground Black Pepper
2 15 Oz Cans Chickpeas
½ Teaspoons sea salt, or to taste
¼ cup chopped cilantro (you can use dried cilantro if you can’t find fresh)
Heat 1 Teaspoon of the oil in a large skillet over medium to medium high heat. When the oil starts to shimmer, add the onions, salt, garlic, ginger. Cook for 4 to 5 minutes or until the onions get translucent and start to brown. Stir frequently, making sure they don’t burn.
Add the coconut, coriander, turmeric and cayenne. Stir a bit and cook for another half minute. Mix in the tomatoes, mix in. Cover and cook for 3 to 4 minutes until the mixture starts to break down into a sauce consistency. Stir every minute or so to keep from sticking. Add a bit of water if needed to prevent it from sticking or burning.
Cool the mixture a bit then pour into a food processor. Carefully and slowly blend with a ½ cup water. If you use a blender, be very careful because if the mixture is too hot, it can pop the lid off and you could get burned.
Heat the other Teaspoon of oil over medium heat in the same pan. When it starts to shimmer, add the fennel seeds. Cook about a minute until they start to brown a bit.
Add the chickpeas, curry leaves and 1 Teaspoon of the black pepper. Mix it all together.
Add the tomato onion mixture and the other ½ teaspoon of salt. Blend together thoroughly. Cover and cook about 15 to 20 minutes or until the chickpeas are tender but not mushy. The sauce should also have thickened. About halfway through, give it a stir to help all flavors blend. Add the cilantro and the other ½ teaspoon of black pepper. Simmer another minute or two. Serve over rice with naan bread or other flatbread or even pita bread.