Chickpeas in Spicy Coconut sauce!
Chickpeas or Garbanzo beans are the most favorite legumes at my house and we eat it at least once a week. I have fixed 3 mandatory vegetarian days for my carnivorous family. Chickpea days are happier days with no complaints. They are a good source of vegetarian protein and minerals. I cup of cooked chickpeas are known to contain about 15gms of protein and 12gms of dietary fiber. They are a high source of Iron (26%), Folate(71%), Manganese(85%).
Usually I make chickpeas either in the Punjabi style or in Middle Eastern recipes. This time I tried it with coconut masala gravy. Its a simple, easy recipe and complimented the chickpeas very well. The Jaggery lent out a mild subtle sweetness and depth of flavor to this curry.
Bedekar Sunday Special Deccan Masala is a packaged spice blend available in Mumbai, India. My Mom swears by it and always stocks it in her pantry. Last summer when she visited me, she also bought one packet for me. This mixture contains red chilies, coriander seeds, black pepper, poppy seeds, cumin and mustard seeds, turmeric, bay leaf, triphala, nagkeshar, mayapatri and taj cloves. Some of the herbs are not a common staple. But you can always replace this spice blend with your usual garam masala and red chili powder to get a similar flavor.
This Chickpeas in spicy coconut sauce almost tasted like a meaty dish. You could also swap the grated coconut with coconut milk to make this preparation creamy and rich.
- 1 cup chickpeas, washed and soaked overnight or at least 4 hrs till they plump up or use canned
- 1 medium onion, sliced
- 3 garlic cloves, chopped
- 1/2 inch ginger chopped
- 1 potato, cubed (optional)
- 1/2 cup freshly grated coconut
- 2 tablespoon poppy seeds
- 1/4 teaspoon turmeric powder
- 1 heaped teaspoon Bedekar Sunday Masala ( if you don't have it, replace with 1/2 teaspoon red chili powder + 1 teaspoon garam masala)
- salt to taste
- 2 tablespoons jaggery/ molasses
- 2 tablespoons oil
- In a pressure cooker or saucepan, heat oil to medium.
- Add the onions and saute till soft.
- Add garlic and ginger and keep sauteing till onions turn brown.
- Add the poppy seeds and coconut and saute some more.
- Add the spice powders- turmeric and sunday masala and mix well.
- Take off the heat, cool and grind with 1/2 cup water to a smooth paste.
- Drain the water from the chickpeas and add to the pressure cooker.
- Add the potato, ground paste, salt and jaggery and mix well to coat the chickpeas in the masala.
- Add a cup of water and cook till the chickpeas are done. (if using precooked canned chickpeas then simmer the sauce for 10 mins for the chickpeas to absorb the flavors.)
- Serve this sweet and spicy chickpeas with puri/fried bread, chapati/flatbread or flavored rice.
Other chickpea recipes you can try
Kadai Chole/ Chickpeas dry curry
Hare Chane Ki Subzi/ Fresh Green Chickpeas
Moroccan Chicken with Chickpeas!