Chickpeas Cooked in a Moghlai-Style Recipe

Name: Chickpeas Cooked in a Moghlai-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons peanut or canola oil; 2 bay leaves; 2 small cinnamon sticks; 6 whole cardamom pods; 2 medium onions, finely chopped; One 2-inch piece of ginger, peeled and grated to a pulp; 3 to 4 garlic cloves, mashed to a pulp; 1 tablespoon ground cumin seeds; 1 tablespoon ground coriander seeds; 1/2 cup plain yogurt; 1/4 cup plus 1 tablespoon pureed tomatoes; 7 to 7 1/2 cups cooked chickpeas drained, cooking liquid reserved; 2 to 2 1/2 teaspoons salt; 2 teaspoons garam marsala; 1 1/2 teaspoons ground amchoor; 1 tablespoon ground roasted cumin seeds; 1/4 teaspoon cayenne pepper; 1/2 tightly packed cup finely chopped fresh coriander

Servings: persons

5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, finely chopped
One 2-inch piece of ginger, peeled and grated to a pulp
3 to 4 garlic cloves, mashed to a pulp
1 tablespoon ground cumin seeds
1 tablespoon ground coriander seeds
1/2 cup plain yogurt
1/4 cup plus 1 tablespoon pureed tomatoes
7 to 7 1/2 cups cooked chickpeas drained, cooking liquid reserved
2 to 2 1/2 teaspoons salt
2 teaspoons garam marsala
1 1/2 teaspoons ground amchoor
1 tablespoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
1/2 tightly packed cup finely chopped fresh coriander

1
Put the oil in a large (12-inch) pot and heat on moderately high heat.
2
When the oil is hot, add the bay leaves, cinnamon and cardamom.
3
Stir a few times, then add the onions.
4
Stir and fry for 8 to 9 minutes, or until the onions are browned around the edges.
5
Add the ginger and garlic and stir for 1 minute.
6
Add the cumin and coriander seeds, stir for a few seconds and stir in 1 tablespoon of the yogurt.
7
Stir and fry until blended with the onions.
8
Add another tablespoon of yogurt and stir until is incorporated into the sauce.
9
Continue to do this until all of the yogurt has been added.
10
Add the tomatoes, stir and cook two minutes.
11
Now add the chickpeas with their liquid, 2 1/2 to 3 cups water, the salt, garam masala, amchoor, cumin seeds and cayenne pepper.
12
Stir to combine and bring to a boil.
13
Reduce heat to low and simmer gently for 15 minutes.
14
Stir in most of the fresh coriander, leaving just a little for the final garnish.

703

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 tablespoons peanut or canola oil, 2 bay leaves, 2 small cinnamon sticks, 6 whole cardamom pods, and more.

Yes, Chickpeas Cooked in a Moghlai-Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas Cooked in a Moghlai-Style

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