Chickpeas are such a staple in Pakistani cuisine. They are made into a curry and paired with paratha for a perfect breakfast. Or mixed with tangy chutnies to become your favorite street snack chaat. Or cook it with chicken and you have the famous murgh cholay! And chickpeas rightly deserve this special place in our culinary lives. Easy to make (once they are boiled), they are a power house of nutrients.
I’m so glad my family loves chickpeas because this is the best weeknight meal to prepare when you are in a time crunch. We all have those days when you simply don’t have the time or will power to make elaborate arrangements for your meal like cutting vegetables or defrosting and marinating your meat. This chickpeas curry is simple, delicious and very versatile! I usually serve it with boiled eggs at the top. Something about eating warm boiled eggs with curry in winter – definitely warms you up!
You can spread this on toast the next morning to have a full breakfast, or mix it in with your salad to take with you for your work lunch. I sometimes simmer these in my shakshuka too! The possibilities are endless! I have shared step by step tutorial of this curry in my highlights on Instagram so do check them out.
• 1 small onion
• 2 medium tomatoes
• 1/2 cup oil
• 1 garlic clove and 1 inch ginger made into a paste together.
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 small sticks of cinnamon or 1/2 tsp cinnamon powder
• 1 black cardamom (optional)
• 1 tbsp coriander powder
• 1 tbsp cumin seeds
• 3 tbsp yoghurt (omit if making it vegan)
• 2 – 15 oz cans of chickpeas (drained)
• 2 tsp garam masala powder
• Salt to taste
• 4 boiled eggs
• 2 tbsp lemon juice or 2 tsp of raw mango powder
• Cilantro for garnishing
• Blend onion and tomatoes to a purée.
• Heat a pan on medium heat and don’t add any oil. Add the puréed onion and tomatoes and dry all the water by stirring for 10 minutes.
• When it starts getting clumpy and water has dried up, add oil, red chili powder, turmeric powder, coriander powder, cumin seeds, salt, cinnamon, black cardamom and ginger and garlic paste. Sauté for 5 mins.
• Add the yoghurt and mix well. Sauté for another 8-10 mins.
• Add the boiled/canned chickpeas and mix well. Add 2 cups of water and cover the pan with its lid. Lower the heat and simmer for 15 mins.
• Remove lid and add garam masala powder, lemon juice/raw mango powder and cilantro.
• Serve hot with boiled eggs on top and Naan.
With love from Leena’s Kitchen!