Chickpea Curry (Channa)
By: Emily
Published: Tuesday, July 20, 2010 - 12:47am

Ingredients




400 grams canned chickpeas
1 red onion, peeled& finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric powder
Some water
Salt to taste
1/2 inch thick ginger
2 garlic cloves
A pinch of salt
Coriander for garnish

Preparation

1 Use mortar and pestle, pound ginger, garlic and a pinch of salt into a fine paste. 2 In a pot, heat up 3 tbsp of oil with cumin seeds and mustard seeds. 3 When the seeds begin to pop, add onion and saute until golden brown. 4 Add ginger-garlic paste and ground cumin, coriander and turmeric powder into the onion mixture and saute until aromatic. If the mixture starts to stick , add a little water. 5 Add tomato paste and let the mixture cook further until the oil begins to separate. If the bottom starts to stick again, add water little by little. 6 Stir in chickpeas and pour enough water to cover them. Let the curry bubble away until tender/borderline mushy. 7 Season and salt and simmer further for 10 minutes. 8 Just before serving, sprinkle chopped coriander and best served hot with rice/bread.