Kabuli Channa

troyh's Note:

Also known as Chickpea Curry

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 (15 ounce) can chickpeas , cooked,drained and washed
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 onion , chopped fine
• 4 cloves garlic , chopped
• 1 teaspoon fennel
• 2 tablespoons curry powder , mixed with water to form runny paste
• 1 tablespoon tomato puree
• 4 tomatoes , quartered
• salt and pepper
• 1 pinch asafetida powder (optional)
• hot water
• 1 cup chopped fresh coriander

Directions:

1. Heat ghee and fry mustard till they begin to pop.
2. Reduce heat, add onion, saute until translucent.
3. Add garlic and fennel and saute for up to 5 minutes.
4. dont let garlic burn.
5. Reduce heat and add curry paste.
6. Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
7. Add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
8. Cook gently until water evaporates.
9. Add another ¼ pint hot water and the salt, pepper and asafoetida.
10. Cook gently until water has evaporated again leaving a dryish curry.
11. Stir in coriander and serve.

Reviews

[Roosie]

Really, really good. Let me say that again- really, REALLY good. This is the first successful Indian recipe I have made with prepared curry powder. I used 1.5 cups chickpeas cooked from dried and left off the tomato puree and optional asafetida, as neither was on-hand. Easy to throw together and the flavor was just great. The fennel adds such a nice touch and this is just a very pretty dish too, with the tan chickpeas, red tomatoes and green cilantro. I served with Cardamom Flavoured Chicken Cardamom Flavoured Chicken and spiced rice and the flavors paired really well. I found the technique of making a paste with the curry powder interesting and it worked quite well. I used canned tomatoes, and did not have to add any water- I just used some of the liquid from the can. We cooked the tomatoes for a little before adding the chickpeas too, as we prefer to have our tomatoes pretty cooked, but we didn't want the chickpeas to get mushy. I did find this made more like 3-4 servings as a side, rather than the 2 listed. I loved this and am looking forward to making it again... Yum! Thanks, Troy!!

[Charishma_Ramchandani]

We make this many times, once a week is a MUST, and its a favourite, we enjoy it with hot rotis everytime.