Himalayan Style Chickpea Curry with Minimal Spices
Ingredients
- 2 cups canned chickpeas
- 1 cup tomato puree
- 1/2 cup coconut cream
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp cardamom powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 3 bay leaves
- 3-4 cloves
- 3 star anise
- 2 tbsp oil (any oil)
- 1/2 tsp red chilli powder
- 2 tbsp raw sugar or maple syrup
- Salt to taste
Preparation
Heat oil in a pan until hot, add cumin seeds, bay leaves, cloves, and star anise. Mix well.
Stir the spices for at least 1 minute on high heat, then lower the heat, add red chilli powder and coriander powder, stir for at least 1 minute.
Add tomato puree, ginger paste, and garlic paste, cook for 5 minutes until oil separates.
Add coconut cream and sugar, mix well and stir continuously until sauce thickens.
Add chickpeas, mix well, cover, and cook for 2 more minutes.
Turn off heat, add garam masala and cardamom powder, mix well.
Cover and let sit for the flavors to infuse into the curry.
After 10 minutes, serve garnished with fresh coriander leaves, coconut cream, and optional dry fruits like raisins and cashews.
