Black Chickpea Curry

I recently discovered Black Chickpeas, they are smaller, denser and a little nuttier than the garbanzo bean and I REALLY like them; will definitely be using them in future recipes.

Chickpeas are a favourite around our house, they are a healthy source of zinc, foliate and protein, very high dietary fiber, a healthy source of carbohydrates and low in fat. They are also a good choice for persons with insulin sensitivity or diabetes.

This is a very simple curry recipe adapted from from Vij’s cookbook.  I found all the spices (I didn’t already have), as well as a huge $6 bag of the chickpeas at Save-On-Foods so, clearly not tough finds.  I soaked and cooked my chickpeas (as I do with all my beans) with a strip of Kombu Sea Weed to help break up the gaseous fiber.

2         cups dried Black Chickpeas (or garbanzo beans if you prefer)
1          strip dried Kombu Sea Weed *optional
1/2     cup Ghee (or 1/4 cup Butter and 1/4 cup Grape Seed Oil)
1 1/2  tablespoon Cumin Seeds
2          medium Onions, chopped
2          tablespoons Garlic, finely chopped
1          large juicy Tomato, finely chopped (or about 1 cup of canned, diced tomatoes)
1          large Jalapeno Pepper, finely chopped
1          tablespoon Garam Masala
1/2     tablespoon Mango Powder
1          teaspoon Turmeric
1          teaspoon Ground Fenugreek Seeds
1          teaspoon Sea Salt
1/2     teaspoon Cayenne Pepper
1 1/2  cups Water (reserved from cooking chickpeas)
1/2     cup fresh Cilantro, chopped

Soak chickpeas overnight with a strip of Kombu Sea Weed.

Boil soaked, drained chickpeas in 9 cups of salted water (with kombu) then reduce to a simmer and cook for 45 minutes.

Drain but reserve 1 1/2 cups of cooking liquid for later use.

Meanwhile, in a separate large pot, heat ghee (or butter/oil) on medium high for 1 minute.

Add cumin seeds and allow them to sizzle for about 30 seconds.

Add onions and cook until golden brown, approximately 10 minutes.

Add garlic and saute 2-3 minutes.

Stir in tomatoes, jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, sea salt and cayenne. Reduce heat to medium and cook until oil glistens on top, approximately 5 minutes being careful not to burn!.

Stir in reserved water and drained chickpeas and bring to a boil on medium-high heat.

Reduce to low and simmer for 15 minutes or until thickened.

Stir in cilantro and serve!

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