Have you ever made a curry dish with chick peas? What did you do?

I’m trying to think of what to have for dinner. I am craving curry.
I have a masala spice blend, coconut milk, heavy cream, garlic, onions and ginger, tomatoes, etc.

But, how would you make a chick pea curry?

Would it go well with a tomato based curry?

what do you do when a curry dish is TOO SPICY? how do you lessen the spice afterwards?

Have a recipe for a spinach dish that uses bacon, eggs, and curry?

How to make white rice with peas and carrots and curry chicken?

Tomatoes with chickpeas recipe

Chole recipe

What would be a good marinade for chicken for a curry dish?

What is a recipe for curry powder?

Can someone give me an easy recipe for chicken curry ?

Indian Green Chicken Curry?

Can you have coconut milk in a curry dish when pregnant?

How to make the best white rice with peas and carrots and curry chicken?

Vegetarian Indian dish?

8 comments a “Have you ever made a curry dish with chick peas? What did you do?”

Curried Hummus –

INGREDIENTS
2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste

DIRECTIONS
Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

I wouldnt go for a tomato base…your idea & ingrediants beg for a rich creamy massalla of which a combination of above is good the chick pea could be fried gently in the spices with the onions & garlic before the ginger,tomatoes etc..
A little stock or gravy would be good sauce wise with the craem to finish the dish.

use chick pea as main of curry.
saute garlic,onion,ginger with oil.add masala blend.
add coconut milk,chopped tomatoes, peas.
add cilantro if you have.
simmer for while.

if it’s too coconut-y for you, you can add heavy cream & thin it.
add salt,pepper.

Curried Chickpeas are called Cholay. You can Google and find many variations on the internet.
1. The simplest way is to used canned beans. Saves you the hassle of pre-soaking and pressure cooking or cooking for a long time.
Drain Rinse set aside.
2. Finely chop an onion or two. Saute onion and salt in hot vegetable oil, til edges turn brown. salt draws moisture and helps cooking onions
3. Add minced garlic and chopped Serrano or you favorite fresh hot pepper. Saute about one minute
4. Stir in Curry powder. Saute 30 seconds to a minute.
5. Add chickpeas. and some water. Bring it to a boil. Simmer on medium heat for about 40 minutes. Even canned chickpeas are not soft enough to be fit to be called Cholay.
Normally Cholay don’t have turmeric or tomatoes. But if you like them add them. No harm.

Spicy Curry Chickpeas (6 serving)
1 can (15.oz) checkpeas
vegetable oil for frying
1 tsp salt
1 tsp ground black pepper
1/4 tsp chipotle chile powder
1/4 tsp curry
1/8 tsp cayenne

1) Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.
2) In a large pot over med-hi heat, heat oil
3) Meanwhile, in a medium bowl, combine all spices. set aside.
4) Fry chickpeas until crispy, about 3 minutes and then drain.
5) Toss with spice mixture.

Butter Chickpea Curry
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

1)Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
2)Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Tomatoes are sour. Cream is sentisitive to sour. Do not mix it. The cream will be spoiled by the sour-ness in the tomatoes.

This is my all time favorite chick peas recipe. Do try it out.
Ingredients:

Kabuli Chana(chick peas or garbanzo beans) 250 gm,

Onions 2 large, Tomatoes 2 large,

Ginger 2″, Garlic Flakes 6-8,Cumin Seeds 1 Tb,

Chopped Coriander Leaves 2 Tb,Red Chilli Powder 1 Tb,

Garam Masala Powder 1 tsp,Oil 2 Tb,

Curd 2 Tb, Salt to taste

Method:

Soak the chick peas overnight, in plenty of water. In the morning, drain them, add salt and water and cook till done. Make a paste of onions, coriander, ginger, garlic, cumin and red chilli. Puree the tomatoes.
In a heavy-bottomed pan add oil. When the oil is hot add the paste and fry till oil leaves the sides. Now add the tomato puree and cook for 5 more minutes. Add the cooked peas along with beaten curd. Adjust the seasoning and reduce till the gravy is a little dry and coats the peas, remove from heat. In a small frypan, add oil. When the oil is smoking hot, add garam masala powder and pour over the peas. Serve hot with a bread of your choice.

LOL..im indian and ive made this …get canned chick peas and drain them… then fry the garlic onions and ginger untill brown..also add cumin seeds if u hav them…add the spices…add the tomatoes ( boil and peel them if fresh)
i dont use cocunut milk or heavy cream but just add it towards the end..the colour at the end should be a light orange/red colour…if the colour is too light either add turmeric or few drops food coloring…wow im craving some too now..lol hope it helps x

Have you ever made a curry dish with chick peas? What did you do?

8 comments a “Have you ever made a curry dish with chick peas? What did you do?”

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