In this tasty dish from India, chickpea provides a nourishing source of protein, while adding wonderful texture. This version is our adaptation of the traditional recipe, without the use of oils. It's mildly spicy yet rich in flavour from fresh herbs and a generous dose of fresh ginger. Enjoy on its own, or with cooked quinoa, millet or Basmati rice.
Course Main Course
Cuisine Vegan, Ayurvedic
Prep Time 15minutes
Cook Time 15minutes
Dry Chickpea Version 2hours
Total Time 30minutes
Author Active Vegetarian
1/2cupdry chickpeasor one 15oz can
1large onionfinely chopped
1/4tspred chili powderoptional
3Roma tomatoesfinely chopped
1.5tspfine sea salt
1tbspmaple syrup or raw coconut sugar
Reserved cilantro leaves for garnish
If using dry chickpeas - Soak the chickpeas in 2 cups cold filtered water overnight. Drain water, rinse and place in a medium saucepan. Add 1 1/2 cup filtered water and bring to boil. simmer covered for 2 hours and drain.
Heat 3 tablespoons of water in a large, heavy-based pan over a medium heat and when hot, add the grated ginger, chopped onion and mashed garlic. Saute until lightly browned, about 3 min. Add the cumin seeds and cook for 1 to 2 minutes more, stirring so it doesn’t stick, then add the ground coriander, chili powder (if using), turmeric, and chopped tomatoes and continue cooking for a couple more minutes.
Pour in the coconut milk and cook, stirring frequently, until the sauce becomes thick and sticky, about 8 minutes.
Stir in the chickpeas, sea salt and cilantro, but save some cilantro leaves for garnish. Bring to a gentle simmer for 1-2 minutes.
Stir in the garam masala, lemon juice and maple syrup, then allow to cool slightly before serving. Serve with your choice of grain (shown here with turmeric quinoa), as well as remaining cilantro and your choice of vegetables. This recipe serves approximately 4 people.