It’s been a busy week. Meeting new people, friends and family visiting, festivals, and lots of cooking kept me away from my blog. But… there has been quite a few things happening behind the blog
My darling graphic designer husband and I have been working on a new logo for ‘Love Food Eat’! It wasn’t an easy task to capture the essence of this blog in one image, not to mention the super picky me rejecting one logo after another! But my husband Ravindra has done a wonderful job on it! We are also re-designing the blog a little to suit the new logo. I should have the new look ready soon, hopefully!
I am also doing my first restaurant review this weekend! A very prestigious hotel from Bangalore called me a couple of weeks ago and requested me to try their brunch and blog about it. I am extremely happy to start the new restaurant section of my blog with them! My posts on them should be ready sometime next week too!
With all these new developments obviously I had to slow down a little on blogging but I hope I will be back on track!
Today I am sharing a delicious chickpea curry recipe with you all. It’s spicy, mild, creamy, lite, rich and healthy!!! Now that really is a great recipe don’t you think? I am using nutritious black chickpeas which taste quite different than white chickpeas. They have a thicker skin which gets soft yet chewy and nutty when cooked. Because of their tough skin they retain their structure even after cooked which I personally love. You can definitely replace them with regular white chickpeas. I used the dry beans and soaked them for a couple of hours.
This recipe uses a number of whole spices which give it a great aroma! It’s slightly tangy from the tomatoes and spicy from the red chili powder. Instead of heavy cream and butter which are usually used in some Indian curries, this has a delightfully lite and creamy coconut milk which balances out the heat with its silky smooth sweetness! Curry also has soft cooked potato cubes which work very well with the earthen taste of the chickpeas.
I am having some family over for dinner tonight and I am serving this spicy curry with some white rice cooked with ghee and whole spices for the vegetarians. I am also making some chicken masala and lemon prawns but unfortunately (as my blog and I are vegetarian) will not share it here!
Cook this spicy Indian curry for your guests or make it for yourself this weekend. Refrigerate the leftovers! This only tastes better as the days go by
- 1 ½ cups of dry black chickpeas
- 1 cup finely chopped tomatoes
- 1 ½ cups of cubed potatoes
- 1 cup coconut milk
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 2 tbsp coconut oil
- 20 peppercorns
- 4 cardamoms
- 1 star anise
- 2 inches of cinnamon
- 10 cloves
Soak the dry black chickpeas for 4-5 hours or overnight. Discard the water. Add fresh water and 1 tsp of salt and cook it till soft (I used the pressure cooker).
Boil the cubed potatoes with a pinch of salt till soft.
Combine coconut milk with chili powder, cumin and turmeric in a bowl.
Heat oil in a pan. Add the whole spices. Fry in low flame till fragrant.
Add the finely chopped tomatoes and cook for about 5 minutes. Tomatoes should start falling apart and get soft and juicy. Now add the boiled potatoes. Continue to cook.
Keep about half a cup of chickpeas aside and add the remaining chickpeas in to the curry.
Mash the chickpea you kept aside well with a spoon and add it to the curry. This will give a body to the gravy and make it thick. Boil the curry for 2-3 minutes.
Now reduce the flame and add the coconut milk with the spices to the curry slowly. Season with salt. Simmer the curry for 5 minutes for all the flavors come together.
Serve with rice or roti.