Quick Chickpea Curry

Quick Chickpea Curry

Ready in 1 hour

Try this Quick Chickpea Curry recipe, or contribute your own. "Legumes" and "Indian" are two of the tags cooks chose for Quick Chickpea Curry.

"I've made this twice over the past week, the first time with the frozen spinach and the second time with fresh spinach. I recommend the fresh spinach, frozen covers up all the other flavors entirely too much. I also used 1 1/2 cups of the beans instead of 1/2 cup the second time and cooked them in the pressure cooker for about half an hour. I made some shrimp marinated in garlic paste and cumin along with it, it was a good pairing."

- Jhammer98

Top-ranked recipe named "Quick Chickpea Curry"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 1/2 c Dried chickpeas; picked over
1 tb Vegetable oil
1 tb Cumin seed
1 tb Black mustard seeds;
1/2 ts Fenugreek; or fennel seeds
1 ts Ground coriander
3/4 ts Ground turmeric
3/4 ts Ground cinnamon
1 Bay leaf
1/8 ts Ground red pepper; or crushed
1 lg Onion; coarsely chopped
1 tb Fresh ginger root; grated or
2 c Water; (2 to 3) or vegetable oil
3 c fresh; Loosely packed, chopped
1 10-oz pkg Frozen chopped spinach
2 lg Plum tomatoes; coarsely
Sea salt; or tamari soy sauce

Original recipe makes 1

Servings  

Preparation

1. To "speed-soak" chickpeas: In 6-quart pressure cooker, combine 4 cups water and the beans. (If using a jiggle-top cooker, add 1 1/2 tablespoons oil.) Lock lid into place and heat to high pressure over high heat. Reduce heat just enough to maintain high pressure and cook 3 minutes. Let pressure drop naturally for 10 to 15 minutes (see " Releasing Pressure"). Or "slow-soak" chickpeas: Eight to 12 hours before cooking, in large bowl, combine chickpeas and enough water to cover by 1 inch. Cover bowl and set chickpeas aside to soak. 2. Drain soaked chickpeas, rinse, and set aside. In 4- or 6-quart pressure cooker, heat oil over medium heat. Add cumin, mustard, and fenugreek seeds and toast, stirring constantly, until they begin to pop and emit a fragrant aroma - 20 to 30 seconds. (Spices can burn easily, so pay close attention, if they begin to darken as soon as they are added, turn off heat, and toast in residual heat, stirring constantly.) 3. Stir in coriander, turmeric, cinnamon, bay leaf, and red pepper. Add onion and ginger. Cook, stirring, until onion begins to soften - 1 to 2 minutes. Stir in chickpeas and just enough of the water to cover. 4. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 10 minutes. Let pressure drop naturally for 10 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. 5. If chickpeas are not tender, lock lid back into place and return to high pressure a few more minutes. Reduce pressure using quick-release method. 6. To thicken curry, with slotted spoon, remove about 1 cup of chickpeas to bowl and mash well with fork or puree in food processor. Stir back into cooker. Remove bay leaf. 7. Stir spinach, tomatoes, and salt to taste into curry. Simmer until spinach is cooked - 2 to 3 minutes. http://dynamic.homearts.com/cgi-bin/food From Ellen C. Per serving: 1570 Calories; 40g Fat (22% calories from fat); 85g Protein; 243g Carbohydrate; 0mg Cholesterol; 597mg Sodium Food Exchanges: 12 Starch/Bread; 4 1/2 Lean Meat; 10 Vegetable; 4 1/2 Fat NOTES : The chickpeas in this thick sauce are quick to absorb the flavors of the homemade curry blend. Serve them over brown basmati rice and add a salad or a steamed vegetable for a complete meal. Recipe by: Lorna Sass, Complete Vegetarian Kitchen Posted to EAT-LF Digest by "Ellen C." on Jun 7, 1999,

Chickpea Curry photo by Jhammer98 Jhammer98

Calories Per Serving: 1574 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've made this twice over the past week, the first time with the frozen spinach and the second time with fresh spinach. I recommend the fresh spinach, frozen covers up all the other flavors entirely too much. I also used 1 1/2 cups of the beans instead of 1/2 cup the second time and cooked them in the pressure cooker for about half an hour. I made some shrimp marinated in garlic paste and cumin along with it, it was a good pairing.
Jhammer98 1 month ago
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