Chickpea Curry

This isn't my usual Thai curry. It doesn't have coconut milk and it's vegetarian. In an attempt to imitate chickpea curry from Minar - my favourite Indian lunch spot (with lamb and goat curries under Vegetable Curries category...), I found this recipe from AllRecipes.com.

I have all the required spices, although in different forms e.g. ground cinnamon instead of crushed cinnamon stick and ground cloves instead of whole cloves. The recipe calls for canned chickpeas but I'm using dry ones.

It took forever to prepare but it was really simple to make once I have all the ingredients (had to buy ginger and cilantro - the rest came from my wonderful "pantry".) The dish came out delicious - mildly spiced and flavorful.



Ingredients

• 1 pound bag of dry chickpeas - soaked in cold water overnight



• 1 tablespoon olive oil


• 2 onions - chopped


• 1 head garlic - chopped


• 2 inches of fresh ginger - peeled and chopped



• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground clove


• 2 teaspoon ground cumin


• 2 teaspoon cayenne pepper


• 1 teaspoon ground turmeric


• 1 teaspoon ground coriander seeds


• 2 teaspoon salt



• 1 bunch of fresh cilantro - chopped

Directions

1. In a big stock pot, heat oil over medium heat. Sitr in onion. Cook for a few minutes until tender. Add garlic and ginger. Stir.


2. Add chickpeas and about 3 cups of water.


3. Add all the dry spices.


4. Simmer until chickpeas become soft - about an hour or more.


5. Turn off the heat and stir in fresh cilantro just before serving.


6. Make 4-8 servings depending on how much you eat. (I ate this for 3 meals altready and still have about half left.)