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Recipes >> Curry Recipes > Chick Pea Curry by Chef Sharmeen Syed

Chick Pea Curry

Chick Pea Curry
Prep Time
15 Mins
Cook Time

30 - 35 Mins

Chickpeas curry recipe by Sharmeen Syed for lunch or dinner. It goes well with boil plain rice and chapati.
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Source:  Chef Sharmeen Syed In Flavors On Masala Cooking TV Channel
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  • Chickpeas 1 can or 250 gm (over night soaked and boiled)
  • Onions 2 (chopped)
  • Ginger 1 tsp (ground)
  • Garlic 1 tsp (ground)
  • Tomatoes 6 (skinned and deseeded)
  • Cumin seeds ½ tsp
  • Curry leaves 4
  • Salt to taste
  • Oil 1/3 cup
  • Turmeric powder 1 tsp
  • Red chili powder ½ tsp
  • All spices powder ½ tsp
  • Coriander powder 1 tsp
  • Black pepper ½ tsp
  • Mango powder ¾ tsp (dry)

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Cooking Directions

  1. In a food processor grind onions along with ginger and garlic.

  2. Puree tomatoes separately.

  3. Heat oil in a pan add the curry leaves and cumin seeds and sauté for a minute then add the onion mixture and sauté for 8 to 10 minutes.

  4. Now add the chickpeas and sauté for a few minutes.

  5. Add the turmeric, all spices and coriander powders along with the salt and pepper sauté for a minute and add the tomato puree and sauté for a few minutes.

  6. Add about 1-½ cups of water and cook for a few minutes.

  7. Add fresh green chilies, dry mango powder and coriander, stir well but gently.

  8. Cover and allow to sit for 2 minutes and serve hot.

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