This is a streamlined version of an older chickpea curry I've made, but looks about the same as the old photo (see older post here). This time I use already cooked (and frozen) chickpeas that I made up in the slow cooker. All and all this can be made in less than half an hour, just remember to get the rice cooker going when you start!
Method:
Saute 2 diced onions until browned (15-20 minutes) in olive oil or ghee, with 1/4 - 1/2 tsp salt.
Add 1-2 inches chopped peeled ginger (I use microplane), 3-5 peeled cloves garlic, stir until fragrant. Pull off heat.
Pour the cooked onion/garlic/ginger into blender. Add 2-3 fresh tomatoes or 14 oz can of tomatoes. Blend until pureed, add water if necessary. Set aside.
In hot pan with oil (ok if you reuse the pan you cooked the onion in), warm up 1 tea cumin seeds and 1 tea mustard seeds for 30 seconds. Add the following powdered spices and stir to coat, 30 seconds;
1 tea turmeric
1/2 tea garam masala
1 to 1.5 tea coriander power
1/2 tea ground black pepper
3/4 tea mango powder, i.e. amchur (you may need more amchur if your tomatoes are very sweet). You can substitute lemon juice if you don't have amchur and need to take the sweetness down.
optional: chili powder or chili flakes if you like it spicy
Carefully add the pureed onion-tomato mix to the pan with the hot spices (it will likely sputter). Stir, scraping up the bits on the bottom of the pan. Add 2 C cooked and frozen chickpeas and stir. Cook until chickpeas are defrosted.
Taste and add additional salt as needed (amount will depend on if your chickpeas were cooked with salt). Add additional amchur
Serve over steamed basmati rice. Goes well with cauliflower peas.
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