Curry Chickpeas (Garbanzo beans)
Chickpeas are a very nutritious food, that is low in fat, high in protein and an excellent source of phosphorus. Therefore, we must have them in every balanced diet.
Pulses / legumes play a significant role in the Mediterranean diet; They substitute most of the meat with vegetable proteins and also help keeping cholesterol levels lower.
In Greece, we used them a lot, but we cook chickpeas in a very specific manner: usually we make a chickpeas soup with lemon or tomato, we fry them (Falafel style) or we add them in salads.
This version, which we tried and suggest, is quite different and full of aromas of the Orient. Adding sweet Italian peppers and Indian spices, we prepared a dish that will make you have chickpeas more often on your table!
Adding Greek yogurt on the side of this dish is a must.
- 250gr/8.8oz chickpeas (raw; if you are using canned or cooked chickpeas, then use 600gr/21oz)
- 3 Italian sweet peppers (300gr/10.6oz), cut into small cubes
- 3 garlic cloves, finely chopped
- 1/4 bunch parsley (20gr/0.7oz), finely chopped
- 3 tablespoons (45ml) olive oil
- 120gr spring onion (1 item)
- 1 cup (250ml) warm water
- 4 tablespoons fresh lemon juice
- 2 teaspoons cumin
- 3 teaspoons curry powder
- 2 teaspoons coriander powder
- 4 teaspoons sweet paprika
- salt & pepper
- 1,5lt (6 cups) warm water for cooking the chickpeas
Put the chickpeas in a large bowl and cover them with water overnight (approximately 12hours). The volume of water in the bowl must be at least three times the volume of the chickpeas. The next day, drain them and put them in a pot with the 1,5 lt (6 cups) of water on medium to high heat. Bring it to a boil, reduce the heat to medium-low and let it simmer for 1 hour and 20 minutes. Remove from heat, drain and leave the chickpeas aside.
Put the olive oil in a deep frying pan, on medium to high heat. Once hot add the cumin. Stir for a few seconds and add the sweet peppers, the onion, sprinkle with a bit of salt and saute for 3 minutes, until soft. Add the garlic, stir for half a minute and pour the cup of water.
Add the carry, the coriander, the pepper and the paprika, stir and add the cooked and drained chickpeas.
Stir carefully (to avoid mashing the chickpeas) and continue cooking for another 8-10 minutes. The chickpeas are ready once they have absorbed all the water. Enjoy!
1. A very good idea, that will blast-off our recipe, is to serve the chickpeas with some Greek yogurt sprinkled with paprika on the side.
2. You can also serve the chickpeas with Libanese bread or the traditional Indian bread (Naan).
3. Chickpeas are also served with rice.