Bengaloo Chick Pea Curry

Here is an Indian approach to chick peas that really elevates the humble bean to lofty heights. It is typical of Northern fare enjoyed by the Hindu population. Do not be threatened by the amount of ingredients. The recipe is not complex, and leaves much room for variation. Just about all of the ingredients can be maintained as pantry staples. Particularly the Indian spices, if you keep them on hand for such recipes. Which makes this chick pea curry something that you can make just about any time, and in little time (if you opt for canned chick peas).


2 t oil (or "ghee", a clarified butter)
1 onion, chopped
4 cl garlic, minced
1 t tomato paste
1 can chick peas (15oz) (or: 3/4 dried chick peas, cooked), drained, reserve 3T liquid
1 to 2 T lemon juice


1 t curry powder
1 to 2 t salt
1 t black pepper
1/2 t crushed red pepper (or to taste)
1 t margarine or butter
1 t chili powder
1 t salt
1 t turmeric
1 t paprika
1 t cumin
1 t coriander powder
1 t garam masala powdered spice mix


Heat the oil (or ghee) on med-high. Fry the onions until slightly browned. Reduce heat to medium, add garlic, curry powder and tomato paste. Stir, and simmer for 2 minutes. Add chick peas, reserved liquid, lemon juice, salt, pepper and the remaining spices. Simmer 5-6 minutes, stirring occasoinally. Add red peppper flakes, margarine or butter, and stir to melt. Stir, simmering for 5 minutes, or until chick peas are softened and the dish is hot.


Serve on rice, and/or with bread and salad.

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Mr said...

This was really, really good. Thank you.

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