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Curry de pois chiche - En-tete

Chickpea Curry

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5/5 (13)
Cook Time: 1 hour 30 minutes
Soaking Time: 8 hours
Total Time: 9 hours 30 minutes
Course: Main course
Cuisine: Indian
Servings: 4
Author: Marc Winer

Ingredients

For cooking the chickpeas

  • 200 g chickpeas dried
  • 750 ml water
  • 0.75 teaspoon salt
  • 0.25 teaspoon baking soda
  • 1 bay leaf

For the curry

  • 2 tablespoons oil
  • 3 pods green cardamom
  • 1 black cardamom
  • 1 stick cinnamon
  • 1 teaspoon cumin seeds
  • 1 onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon coriander ground
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon red chili ground
  • 0.5 teaspoon black pepper ground
  • 2 tomatoes chopped, or tomato puree
  • 0.5 teaspoon garam masala
  • 1 teaspoon amchur (green mango powder), optional
  • cilantro fresh, chopped, to finish

Procédé

For cooking the chickpeas

  • Soak the chickpeas for at least 8 hours, changing the water several times (at least once).
    200 g chickpeas
    Curry de pois chiche - Faire tremper les pois chiches au moins 8 heures, en changeant l'eau plusieurs fois ( au moins 1 fois)
  • Drain and rinse them.
  • Put them in a saucepan with the water, salt, baking soda, and bay leaf.
    750 ml water, 0.75 teaspoon salt, 0.25 teaspoon baking soda, 1 bay leaf
    Curry de pois chiche - Les mettre dans une casserole avec l'eau, le sel, le bicarbonate et la feuille de laurier.
  • Bring to a boil, then simmer until tender, about 45 minutes to 1 hour.
    Curry de pois chiche - Porter à ébullition, puis laisser mijoter jusqu'à ce qu'ils soient tendres, environ 45 min à 1 heure.
  • Drain the chickpeas, reserving some of their cooking water.

For the curry

  • Heat the oil in a sauté pan.
    2 tablespoons oil
  • Add the green cardamom, black cardamom, cinnamon, and cumin seeds.
    3 pods green cardamom, 1 black cardamom, 1 stick cinnamon, 1 teaspoon cumin seeds
    Curry de pois chiche - Ajouter la cardamome verte, la cardamome noire, la cannelle et les graines de cumin.
  • Sauté them for a few seconds without letting them burn.
  • Add the onion and sauté until it starts to brown.
    1 onion
    Curry de pois chiche - Ajouter l'oignon et le faire revenir jusqu'à ce qu'il colore.
  • Add the ginger-garlic paste, then sauté.
    1 tablespoon ginger-garlic paste
    Curry de pois chiche - Ajouter la pâte de gingembre et d'ail, puis faire revenir.
  • Add the coriander, turmeric, chili, and pepper.
    1 teaspoon coriander, 0.5 teaspoon turmeric, 0.5 teaspoon red chili, 0.5 teaspoon black pepper
    Curry de pois chiche - Ajouter la coriandre, le curcuma, le piment et le poivre.
  • Stir and sauté for a few seconds.
    Curry de pois chiche - Mélanger et faire revenir quelques secondes.
  • Add the tomatoes.
    2 tomatoes
    Curry de pois chiche - Ajouter les tomates.
  • Cook until the liquid from the tomatoes evaporates and the oil separates from the masala.
    Curry de pois chiche - Faire revenir jusqu'à ce que le liquide des tomates s'évapore et que l'huile se sépare de la masala.
  • Add the cooked chickpeas.
    Curry de pois chiche - Ajouter les pois chiches cuits.
  • Pour in a little of the reserved cooking water to make the sauce.
  • Cover and simmer for about 15 minutes, until the flavors meld.
    Curry de pois chiche - Couvrir et laisser mijoter environ 15 minutes, jusqu'à ce que les saveurs se lient.
  • Add the garam masala and amchur.
    0.5 teaspoon garam masala, 1 teaspoon amchur (green mango powder), optional
  • Adjust the salt if needed.
  • Sprinkle with fresh cilantro and serve.
    cilantro
    Curry de pois chiche - Parsemer de coriandre fraîche et servir.

Notes

This recipe follows the Punjabi chana masala style: a tomato-onion masala cooked down until the oil separates, then given a tangy lift with amchur at the end of cooking. Amchur (dried green mango powder) provides the dish's signature sour note. If you don't have any, replace it with a teaspoon of lemon juice added off the heat, or with ground anardana (dried pomegranate seeds).
Dried chickpeas are the real foundation of this curry: soaking them overnight and then cooking them gives them a firm texture and a flavor that canned chickpeas can't match. For a quick version, replace them with 2 cans of chickpeas (2 x 400 g, or about 480 g drained): skip the soaking and cooking, rinse them, and add them straight to the masala. The curry is then ready in around 30 minutes instead of roughly 1 1/2 hours, not counting the overnight soak.
The black cardamom, green cardamom, and cinnamon stick flavor the oil but aren't meant to be eaten: warn your guests or remove them before serving. The baking soda isn't essential, but it softens the dried chickpeas and shortens their cooking time.
Did you make this recipe?Tag @marcwiner on Instagram!