This is one the curries I personally like very much, and I also have my own particular way of eating it since my childhood days., Here’s what I do…I would make my roti….. tear it roughly in to bite size pieces in a plate… add some chickpea gravy… mix it… top it with thinly sliced onions, green chilies and a squeeze of lemon juice!!! You can serve this gravy with hard boiled eggs, or make it with potatoes, some people also love to have kabuli chanay with chicken too.
1 & ½ cups white chickpeas (sufaid chanay)
1/2 cup oil (you can always use less oil)
2 medium onions, Chopped finely
1&1/2 tbsp ginger garlic paste
3 medium tomatoes (pureed)
½ tsp turmeric powder
1 & ½ tsp red chili powder (or to taste)
½ tsp coriander powder
1 tsp cumin seeds
7-8 black pepper corns
1 small cinnamon stick
½ tsp garam masala powder
Salt – to taste
1 tsp fenugreek leaves (dry)
2 medium green chilies (chopped)
Fresh coriander chopped 2-3 tbsp
1) Wash the chickpeas under cold running water 2-3 times. Soak them in water for overnight. To boil the chickpeas first discard the water then transfer soaked chickpeas in to a pan, add 5-6 cups of water and bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the chickpeas are tender
2) Heat the oil in a pan on medium heat and add onions. Cook till onions turn light golden in colour. It will take about 4-5 minutes. Add in the cumin seeds, black pepper corns, cloves, cinnamon stick and ginger garlic paste. Mix well and cook it for a few minutes.
3) Add the pureed tomatoes turmeric powder, red chili powder and salt. Fry it well adding a few splashes of water when needed, once the masala is done (the raw smell of masala has gone)
4) Add the chickpeas, , green chilies and the water from boiled chickpeas. Mix well, lower the heat and cook it for further 30 minutes. Please adjust the consistency according to your desire. (if you feel it’s on the dry side you can always add some water in)
5) After 30 minutes, adjust the salt and spicyness add in the garam masla and coriander powder, dried fenugreek, and chopped fresh coriander, cover for 4-5 more minutes and then turn off the flame. chickpea curry is ready to be served.