Something different from our as usual brown kadala curry. Chick peas are too popular in India, it was introduced to india in the 18th century from Kabul. Chickpeas are a nutrient - dense food, its rich in protein, dietary fibre, folate, iron, phosphorus, thiamin, vitamin B6, magnesium and zinc. So we can include this in our daily cooking. Here is super easy and delicious chickpeas stew recipe for you all to try.
- White Chick Peas/ Garbenzo Beans/Kabooli Chana 1 cup
- Onion 1 medium size, sliced
- Ginger 1 piece, chopped
- Garlic 3 cloves, sliced
- Green Chilli 4, slitted
- Cinnamon Stick 2 medium pieces
- Cardamom 2
- Cloves 4
- Bay Leaf 1
- Pepper Powder 1 tsp
- Garam Masala Powder 1/2 tsp
- Coriander Powder 1/2 tsp
- Thick Coconut milk 1/2 cup
- Thin Coconut Milk 1 cup
- Coconut Oil 2 to 3 tbsp
- Salt
- Water
- Curry Leaves Few
- Coriander Leaves few chopped
Method
Wash and soak the chick peas over night in enough water.
Pressure cook the chick peas until soft. Keep it aside.
Take a sauce pan heat oil, add cinnamon stick , cardamom, cloves, bay leaves and curry leaves. Saute for 2 minutes. Add sliced onion, ginger, garlic and green chilli. Saute for 2 minutes. Remove little water from cooked chana and add to the sauce pan with onion and all. Add thin coconut milk and cook on medium flame till the onion is cooked. Add salt and mix well. Try to mash few chick peas from the stew and mix well. Add garam masala powder, pepper powder and coriander powder and boil for a minute. Now add thick coconut milk, stir well and keep on low flame for a minute. Do not boil the stew after adding the thick coconut milk. Pour 1 tsp coconut oil and add few curry leaves and chopped coriander leaves.
Serve hot with Appam, Puttu or Idiappam.
NB: If you like little tangy taste in it, add small tomato when sauting onion, that also tastes good. Enjoy cooking.
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