I remember as a kid, my mum cooks chickpea in a tomoato-onion gravy with lot of herbs and every spoonful had this lovely burst of flavours. I had some leftover canned chickpeas, and to potatoes to go with it, this recipe is an inspiration from my mum chickpeas dish. This curry has a good balance of heat from the chillies, sweetness from the caramelised onions and tanginess from the tomatoes. Here is my version;
IngredientsChickpea- 3/4 can Potatoes- 2 medium/ 250 gms Garlic powder -1/2 tsp Onions -2 nos/ 125 gms Garlic- 3 cloves Ginger- 1/2 in. Green chili – 2 no’s / according to heat level reqd. Dried fenugreek leaves – a pinch Tomato – 2 nos Butter- 1 tsp Olive oil – 3 tblspn Red chilli powder- 1 tsp Turmeric powder- 1/4 tsp Coriander powder- 1/2 tsp Garam masala- 1/2 tsp Red/Green capsicum- 1/4 cup Sugar- 3/4 tsp Salt to taste
Wash and drain the canned chickpeas. In a saucepan, heat 1/2 tablespoon of olive oil and butter. Add to that garlic powder and let the flavors infuse. Cut the potatoes to bite size pieces and add this to the garlic oil. Cook the potatoes, until its cooked and it browns on the outside. At this stage add the dried fenugreek leaves and stir. Keep aside the fried potatoes.
In the same saucepan, heat the remaining oil. Add the cumin seeds, temper it. Add the sliced onions to the oil, sugar and saute until the onions caramelize. Finely mince the ginger- garlic and saute them with the caramelized onions until the raw smell leaves. Make a paste out of the dry powder ingredients and salt. Add this paste along with the green chilies to the onion mixture and cook them, Once the oil starts appearing on the surface, add the chopped tomatoes and cook them on low heat. Puree this mixture, and continue cooking on low heat. Add the chickpeas and potatoes and let cook for another 10 mins.
In a separate pan, fry the chopped red and green peppers. Garnish the curry with the peppers. Serve hot with rotis.