|Curried chickpeas with pumpkin|
We also often use the smaller variety of chickpeas known as Bengal gram. This is also comfort food. So easy to make and the associations that one has with this kind of food goes back to the time the taste buds could discern the differences between sweet and savoury, or delicious and never-going-try-this-again!
The other day I made curried chickpeas with pumpkin which I teamed up with rotis made with yeast. Sometimes I keep aside some bread dough and make them into wonderfully soft rotis with a texture and taste that's a cross between a nan and bread. The chickpeas are soaked overnight before the cooking begins...
|The curry served with yeasted rotis|
200 grams boiled and drained kabuli chana (reserve the water)
1 cup of diced pumpkin, skin removed
1 large onion, grated
4 cloves garlic, crushed and diced
A quarter tsp ginger paste
1 heaped tsp cumin and coriander powder
1 tsp chilli powder
A quarter tsp turmeric powder
A quarter tsp garam masala
1 star anise
2 chopped tomatoes
Salt to taste
3 tbs mustard oil
Chopped herbs for the garnish
Heat the oil in a pan. Let it come to smoking point.
Throw in the star anise and add the onions. Fry till the colour changes.
Add the ginger, garlic, and the rest of the spices except the garam masala.
Keep cooking till it all comes together then add the chickpeas.
Cook till they soften up some more then add the diced pumpkin.
Stir from time to time. The tomatoes can go in now. Season with salt.
Add about a cup of the reserved water. This will depend on how much gravy you want your dish to be. You might need to add some more water later.
Continue to cook till the curry becomes thicker. It doesn't matter if the pumpkin pieces turn mushy.
Add the garam masala then give it a good stir. Remove from the flame and add the garnish.
This type of curry goes best with all varieties of Indian flat bread.
You can squeeze a bit of lemon juice for that slight tang in the curry.