A flavorful and hearty chickpea curry, perfect for a comforting meal.
Soak the chickpeas in a large bowl with enough water to cover them overnight.
Soaking the chickpeas overnight reduces cooking time and improves texture.
Drain the soaked chickpeas and place them in a heavy saucepan with fresh water, turmeric, ground cumin, and cayenne pepper. Bring to a boil over medium-high heat.
Skim off any foam that forms on the surface for a clearer broth.
Reduce the heat to low, cover the saucepan, and simmer until the chickpeas are tender, about 1 hour.
Check the chickpeas occasionally to ensure they are not overcooked.
In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and toast for 1 minute.
Toasting the cumin seeds releases their aromatic oils, enhancing the flavor.
Add the chopped onion, minced garlic, and grated ginger to the saucepan. Cook, stirring frequently, until the onion is golden brown, about 5 minutes.
Stir frequently to prevent the aromatics from burning.
Add the cooked chickpeas along with their cooking liquid to the onion mixture. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Transfer the chickpeas to a serving dish and garnish with fresh cilantro leaves.
Serve with rice or bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
