Curried garbanzo beans (chickpeas) Curry de garbanzos

One of my favorites  food is chickpeas (garbanzo beans)
When I made this curry the other day and  my daughter (20 years) told me,  Mom  remember I do not like chickpeas (she prefers lentils) in any case, I will make and then you can try.

To finish the story, she ate two plates !!
You never know .....

Adatpted 
from:  Edición de cocina revista Mujer(diario la Tercera)

Ingredients

1/2 kilo dried garbanzos (soaked)
or 400 g  tin chickpeas
2 tablespoons vegetable oil
1 red onion, finely chopped
3 tomatoes cut into small cubes
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon ground cardamom
sea salt to taste
1/2 teaspoon ground allspice



Method

You can soak the garbanzo beans overnight.
Place them in a large bowl and cover with cold water. The chickpeas will expand to over souble their size. Cover the bowl with a clean towel kitchen and let them  soak overnight.
Drain the water and rinse the beans before cooking.
Simmer  in a pot  about 1 1/2 hour.Or until are softened.


Heat the oil in a pan  and fry the chopped onion for about 8 minutes or until onion is softened.
Add the garlic, ginger, cumin, cardamom, turmeric,  black pepper  and salt.
Leave on the heat for 5 minutes and add the chopped tomatoes.Stir well.
Cook another five minutes.

Add the chickpeas with tomato mixture and seasonings.
Stir and cook over low heat for 6-7 minutes, stirring constantly with a wooden spoon.

It can be served with basil leaves or parsley.




Im linking this with  Cook your Books of Joyce  of Kitchen flavours

print recipe here


En español
Curry de garbanzos