Chickpeas curry

Since morning I’ve been very busy. We are going to Disneyland to celebrate our little one’s birthday. He is turning four on 23^rd September. I’m doing lots of jobs simultaneously. From cleaning, packing to baking cake, everything I’ve to finish within 11:30. We are departing home at 12 o’clock. Yesterday, my hubby asked about my plan for today’s lunch. I told him that, I would cook at home. Today morning, I have been scratching my head, until I remember that some boiled chickpeas are already available in my fridge. So, I readily cook that chickpeas. Now I’m going to dump everything in the suitcase. I need to pay more attention, while packing, because every time I forget something. Not only that, again I forget something to pack when I come back from any tour. By this way, I’ve already lost many things. Now I’m sharing my quick recipe for chickpeas.

Ingredients:

Serving size: 2

1 medium size potato

1 medium size onion

1 medium size tomato

2 thick clove of garlic

¼ cup chopped coriander leaves

1 tsp curry powder

1 tsp garam mashala powder

½ tsp kasuri methi

Pinch of turmeric powder

Salt to taste

1 tbsp oil

For tampering

2 dry red chili

1 bay leaf

½ tsp cumin seeds

Method:

Soak the chickpeas overnight. Boil the chickpeas in pressure cooker. Cut the potato in small cubes. Finely chop the tomato, onion, and garlic. Heat 1 tbsp of oil in a heavy bottom wok. Add red chili, bay leaf, and cumin seeds into the oil. When the cumin seeds start crackling add potato, onion, tomato, and garlic, and coriander leaves, sauté for few minutes. Add all the spices and sauté again for few minutes, constantly stirring.  Add the chickpeas and bring it into boil. If you need, add one cup of water. Boil it until the potato becomes tender. Serve with roti or paratha.

Also I’ve to bake a cake for little one right now. Bye.

Happy weekend!!!