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 15 minutesminutes
Cook Time 15 minutesminutes
Dry Chickpea Version 2 hourshours
Total Time 30 minutesminutes
Servings 4
Author Active Vegetarian
Ingredients
1/2cupdry chickpeasor one 15oz can
3/4 cup organic coconut milk
1tbspfresh gingergrated
1large onionfinely chopped
3garlic clovesmashed
2tspcumin seeds
1tbspground coriander
1/4tspred chili powderoptional
1tspground turmeric
3Roma tomatoesfinely chopped
1bunch cilantro
1.5tspfine sea salt
1tspgaram masala
1tbsplemon juice
1tbspmaple syrup or raw coconut sugar
Reserved cilantro leaves for garnish
Instructions
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.