Baltic Maid

Kabuli Chana Ko Tarkari – Nepali Chickpea Curry

Posted on | May 19, 2012 | 9 Comments

This is an easy and delicious recipe from Nepal. Once the chickpeas are cooked, this dish is prepared in no time. I served it warm on the day I prepared the curry. The leftovers were served cold on the next day as a side dish, and it was just as tasty. 

Ingredients

  • 5 cups cooked chickpeas/garbanzo beans, drained but keep the cooking liquid
  • 1-2 cups chopped tomatoes
  • olive oil
  • 1 large or 2 medium onions, chopped
  • 2 garlic cloves, grated
  • thumb-sized piece of ginger, peeled and grated
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp salt
  • chili powder
  • 2 tbsp fresh lemon juice
  • 1/2 cup fresh cilantro, chopped

Directions

In a large frying pan, heat a little olive oil and fry the onions and garlic until the onion pieces become translucent. Add the grated ginger and cook the mix a little longer. Then add the turmeric, garam masala, cumin, coriander, and the salt.  Stir and cook for a few seconds.

Add the chickpeas and the tomatoes. Add some of the cooking juices from the chickpeas if desired. Let everything simmer for about ten minutes until the juices are reduced enough to your preference.

Add the lemon juice and chopped cilantro. Season to taste with chili powder and salt.

Guten Appetit!!!

Kichererbsencurry aus Nepal

Zutaten

  • 5 Tassen gekochte Kichererbsen, abtropfen lassen, die Kochflüssigkeit aufbewahren
  • 1-2 Tassen klein geschnittene Tomaten
  • Olivenöl
  • 1 groβe oder 2 mittelgroβe Zwiebeln, klein geschnitten
  • 2 Knoblauchzehen, gerieben
  • ein daumengroβes Stück Ingwer, geschält und gerieben
  • 1 TL Kurkuma (Turmeric, Gelbwurz)
  • 1 TL Garam Masala
  • 1 TL Kreuzkümmel/Cumin, gemahlen
  • 1 TL Koriander, gemahlen
  • 1 TL Salz
  • Chilipulver
  • 2 EL frischen Zitronensaft
  • 1/2 Tasse frisches Korinanderkraut/Cilantro, klein gehackt

Zubereitung

Ein wenig Olivenöl in einer Pfanne erhitzen. Die Zwiebelstückchen und den Knoblauch im heiβen Öl braten bis die Zwiebeln glasig werden. Den Ingwer hinzufügen und kurz mitbraten. Dann Kurkuma, Garam Masala, Kreuzkümmel, Koriander und Salz hinzufügen, umrühren und ein paar Sekunden mitbraten lassen.

Die Kichererbsen und die Tomatenstücke zu den Zwiebeln in die Pfanne geben. Bei Bedarf ein wenig Kochflüssigkeit von den Kichererbsen hinzufügen. Alles bei geringer Hitze für ca. 10 Minuten köcheln lassen bis die Flüssigkeit bis zur gewünschten Sämigkeit reduziert ist.

Den Zitronensaft und das Korianderkraut hinzufügen. Mit Chilipulver und Salz abschmecken.

Guten Appetit!!!

 

Source:  The Association of Nepalis in the Americas (1996). The Nepal Cookbook. Snow Lion Publications.

Comments

9 Responses to “Kabuli Chana Ko Tarkari – Nepali Chickpea Curry”

  1. beti
    May 19th, 2012 @ 21:09

    when I think of curry I always imagine it with some beef but chickpea curry sounds pretty good and different

  2. Nami | Just One Cookbook
    May 21st, 2012 @ 22:22

    What a wonderful dish from Nepal! Honestly I don’t know any recipe from Nepal. Lots of nice herbs and spices on it that this must be very delicious!

  3. myfudo
    May 21st, 2012 @ 22:34

    I’d love to try this authentic Nepali dish…This is the best thing about the world wide web, we get to see and taste the wonders of the world, literally. Thanks!

  4. Anda
    May 22nd, 2012 @ 09:12

    I just love chickpeas and the spice combination that you used seems so delicious! Can’t wait to try it!

  5. BalticMaid
    May 22nd, 2012 @ 10:16

    @ beti: I used to associate curry with meat as well but there is such a variety of curries out there (including vegetarian ones), it amazes me again and again… Thanks for commenting!

    @ Nami: I have eaten a few Nepali dishes before but this is the first one I made myself. Easy to make and great flavours… Thanks for commenting!

  6. BalticMaid
    May 22nd, 2012 @ 10:19

    @ myfudo: I couldn’t have said it better. I love the access the internet gives you to different cultures. You can learn about them and even replicate an important part of culture in your home, cooking the food… I love it!!! Thanks for commenting!

    @ Anda: Same here. I love chickpeas and when I saw the spice combination in the recipe, I knew I had to try it. I hope you’ll like it! Thanks for commenting!

  7. Erin @ Texanerin Baking
    May 22nd, 2012 @ 14:20

    I saw this on Foodgawker a few days ago and it jumped out at me, but I didn’t look at it because it sounds like something I wouldn’t eat. And it was you! What pretty pictures. It was honestly the one picture that I whoa-ed at in the few pages I browsed. :)

  8. BalticMaid
    May 22nd, 2012 @ 23:31

    @ Erin: You certainly know how to make me blush and brighten my day… haha… Thank you so much!!! :-D

  9. Provecho Peru
    April 24th, 2013 @ 10:01

    [...] Nepali Chickpea Curry on Baltic Maid [...]

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