Chickpeas Coconut milk Curry | Chapati side dish recipe

Chickpeas Coconut milk Curry

Somedays I am all up and cooking 3-4 dishes in a row, other days I really drag myself to cook a decent meal. But today I was full of energy and made this delicious Coconut milk chickpeas curry, if you know me you know that I love chickpeas and I cannot get enough of them. But on the otherside my husband does not like chickpeas whatsoever but that does not stop me from cooking them. Today I didn't pack lunch for him so I ended up making this curry. That said I love to soak chickpeas overnight and boil them fresh rather than the canned ones. But once in a while not bad to enjoy beans that are tinned. Nevertheless this is one easy curry to make with basic ingredients in your pantry and goes along well with soft hot chappathis and can be paired with pulao or white rice too. 

Channa Curry - Side dish recipe for chapathi

CHICKPEAS COCONUT MILK CURRY | CHANNA CURRY FOR CHAPATHI

Recipe Source - Own

Prep  time - 10 mins

Cook time - 15 mins

Serves  - 2-3 generously

Serving suggestion - Along with chapathi, roti or rice/ pulao

Ingredients

Chickpeas/ channa - 1/2 cup soaked overnight & pressure cooked for 5 hisses

Oil - 1 tbsp

Bay leaf - 1

Cardamom - 1

Clove - 1

Cinnamon stick - 1/2 " piece

Fennel seeds - 1/2 tsp

Onion - 1 large finely chopped

Tomato - 2 medium mashed

Green chilli - 2 long slit

Ginger garlic paste - 2 tsp

Turmeric powder - 1 pinch

Coriander powder - 4 tsp

Jeera/ cumin powder - 1 tsp

Garam masala - 1/4 tsp

Coconut milk - medium thickness - 1/4 cup

Salt - to taste

Coriander leaves - 1 tbsp to garnish, chopped

Method

1. In a wide pan heat oil add in the whole spices - bay leaf, cinnamon, cardamom, clove and fennel seeds, once they release aroma add in the onions and green chilli.

2 Sauté for 2-3 minutes until they are cooked and fully transparent. Add the ginger garlic paste and let it cook until the raw smell goes away (2-3 minutes)

3. Add in the mashed tomato and add 1/2 salt and cover the lid, let it cook for 2 minutes until mushy.

4. Now add all the spices, turmeric, coriander, cumin and mix well. Now the base of the curry is thick add the pressure cooked chickpeas and water (1/2 cup).

5. Cover the lid and let it cook for 3-4 minutes. Now add in the coconut milk and reduce the flame to medium-low and cook for 3 minutes covered.

6. Check for salt and spices, garnish with coriander leaves, garam masala, give it a good mix and switch off.

7. Cover with lid for 10 minutes and later serve it with rice or chappathi.

Channa / Chickepeas Curry Recipe

COOKS WISDOM

TIP 1

1. I usually soak the chickpeas overnight (12 hrs) and pressure cook them the next day with just water (1/2 cup chickpeas I add 1 cup water) for 5 hisses/ whistles. Some people add salt while pressure cooking but I don't this lets the chickpeas cook well.

TIP 2

2. You can alternately purée the tomato and add this to the curry base. 

TIP 3

3. You could add cubes potatoes to this curry if you have picky eaters who don't like chickpeas/ channa.

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