Curried Chickpeas with Fresh Ginger and Cilantro Recipe

Name: Curried Chickpeas with Fresh Ginger and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried chickpeas; 6 cups water; 1 red onion, finely chopped; 1/4 cup sesame or vegetable oil; 1 tablespoon cumin seeds; 1/4 teaspoon black peppercorns; 4 whole cloves; 4 green cardamom pods; 1 1/2 teaspoons pure chile powder; 1 1/2-inch piece fresh ginger, peeled and minced; 1/2 teaspoon ground turmeric; 1 teaspoon garam masala; 1/2 teaspoon cayenne (optional); Salt to taste; Juice of 1 lemon; Yogurt, for serving (optional); 3 fresh serrano chiles, seeded, deveined, and cut into julienne, for garnish; A few fresh cilantro leaves, for garnish

Servings: persons

2 cups dried chickpeas
6 cups water
1 red onion, finely chopped
1/4 cup sesame or vegetable oil
1 tablespoon cumin seeds
1/4 teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
1 1/2 teaspoons pure chile powder
1 1/2-inch piece fresh ginger, peeled and minced
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne (optional)
Salt to taste
Juice of 1 lemon
Yogurt, for serving (optional)
3 fresh serrano chiles, seeded, deveined, and cut into julienne, for garnish
A few fresh cilantro leaves, for garnish

1
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water.
2
Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.
3
In a large saute pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.
4
Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.
5
Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas.
6
Recover and continue cooking for another 30 to 60 minutes.
7
Using a handheld immersion blender, puree some of the chickpeas in the insert to thicken the mixture.
8
Add salt to taste, then stir in the lemon juice.
9
Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.
10
I would enjoy a light- to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albarino.

353

kcal

Calories

Fat

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: 2 cups dried chickpeas, 6 cups water, 1 red onion, finely chopped, 1/4 cup sesame or vegetable oil, and more.

Yes, Curried Chickpeas with Fresh Ginger and Cilantro 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.

Curried Chickpeas with Fresh Ginger and Cilantro

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