Mumbai Chickpea Curry
Ingredients:
2 tablespoons butter
1 onion, finely diced
1 thumb fresh ginger root, finely diced
1 head garlic (or to taste), peeled and chopped
1 fresh Thai Bird’s Eye chili, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 cinnamon stick
1 cup canned crushed tomatoes
2 tablespoons plain yogurt
1 lime (juice and zest)
1 lemon (juice and zest)
salt, pepper, honey to taste
16 ounces of canned chickpeas, rinsed
Preparation:
In a medium sized saucepan or large skillet, melt butter and sweat onion, ginger, garlic, spices and chili over medium heat. Add crushed tomatoes and simmer for 45 minutes. Stir in yogurt, citrus juice and citrus zest. Season to taste with salt, pepper and honey.
Remove from heat. Using an immersion blender or food processor, puree the tomato-spice mixture, then return to heat. Add chickpeas and cook just until heated through. Serve with papadoms, raita, chutney and fresh cilantro leaves.
Serve 4
Courtesy of Chef de Cuisine Nicholas Nutting of The Driftwood Café, at The Wickaninnish Inn, Tofino, Canada.
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