Black Chickpea Curry and Garlic Rapini

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This was so delicious!! I think you could make it with any bean that you like and it would be just as tasty. Enjoy!

Kala Channa  (Black Chickpeas) – 2 cups
Water – 5 cups

Oil – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric/Haldi – 1/4 tsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Pureed Tomato Can – 14 oz
Salt – 2 tsp (or to taste)
Garam Masala – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Cilantro/Coriander Leaves – 10 sprigs, finely chopped

Method:

PLEASE NOTE: I didn't have a pressure cooker so I soaked them in a bowl with lots of water overnight. I boiled them for about 2 hours.  What I was missing from the pressure cooker all the yummy liquid. In the end I used HALF of the chickpeas and the same amount of spices and added about 1 cup of water. I froze the other half of the chickpeas for another time.  Next time I would use less salt than the recipe calls for since I only used the half the amount of chickpeas.

1. Wash and soak the Kala Channa in lots of water.
2. Soak them overnight (at least 8 hours).
3. In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt.
4. Mix, close the pressure cooker and cook on high.
5. Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
6. Once done, turn off the flame and allow the pressure to go down by itself.
7. Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
8. For the seasoning, take a pan and heat Oil on medium flame.
9. Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic, pureed Tomatoes in that order.
10. Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
11. Once done, add in the dry spices – Garam Masala and Red Chili and mix.
12. Take a potato masher and gently mash some of the channas in the cooker.
13. Add everything from the cooker to the pan.
14. Also add chopped Cilantro/Coriander Leaves, cover and allow it to come to a boil.
15. Once it boils, check the spices.
16. Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
17. Serve hot with Rice, Chapatis or Rotis.

http://showmethecurry.com/daalsbeans/kala-channa-black-chick-pea-curry.html


Rapini


Steam or boil a bunch of rapini for about 4 mins.
Drain liquid
Sautee with bit of olive oil, or butter and a clove of minced garlic.
Serve

Vegetable Coconut Curry w/ Chickpeas

This recipe makes enough for 5-6

2T coconut oil or olive oil

1T finely chopped fresh ginger

1 1/2 t cumin seeds

1t black mustard seeds ( I used yellow)

3 small red potatoes peeled, cut into cubes

3 medium carrots, not peeled, diced

1/2 t tumeric

2 t curry powder

1T tomato paste

1 can coconut milk

1/4 to 1/2 cup water

2 small zucchini, diced

1 c frozen peas

1 can chickpeas

2t sea salt

1/2 c cilantro

1. In a large pot, heat olive oil over medium heat. Add ginger, cumin seeds, and mustard seeds; cook for 1-2 mins, or until seeds begin to "pop".

   

2. Add potatoes, carrots, tumeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. 

3. Add the tomato paste, coconut milk, water; stir well.

4. Simmer, covered for 5-10 mins until potatoes and carrots are almost done but still a bit crisp.

5. Add zucchini, peas, chickpeas, and sea salt; cover the pot and simmer until vegetables are tender, about another 6-7 mins. Remove from heat and stir in chopped cilantro.

Serve with brown basmati rice.

You can play around with the vegetables you use.  I think sweet potato could be great in this recipe.