Recipe#11843

Title: Chickpea Curry 03

From: zygot zgt875@freenet.mb.ca 
 Newsgroups: rec.food.cooking 
 Subject: 1 gal. chickpea curry 
 Date: Mon, 24 Feb 1997 14:00:21 -0600 
 Message-ID: Pine.SOL.3.91.970224135618.16874B-100000@winnie.freenet.mb.ca 

I have made over 1000 lb. of this recipe. It freezes well, and if you add 
 brocolli and cauliflower as you reheat it you have a great vegie dish.
 Mark
 CHICKPEA CURRY -- makes 5 litres (1 gallon)
 Wash and soak 1.5 kg. chickpeas overnight. Change water once or twice. Rinse
 them and then cook at a low boil with the following spices in the water:
 1 t. cumin, ground
 1 t. chilli flakes or three dried chilli pods
 1 t. black pepper
 1 T. canola oil
 They will take well over an hour to cook. When they are getting soft (can
 be crushed between your tongue and the roof of your mouth) add 2 T. salt,
 and simmer for another fifteen minutes. If you add the salt too early, the
 chickpeas will not soften. When done, drain and rinse in cool water. 
 While the chickpeas are cooking, slice 10 medium onions and fry them in 3
 T. olive oil. Fry them at a high heat, stirring regularly to ensure that
 they do not burn. After they start to brown, sprinkle a little salt onto
 them and continue to cook until they are a golden brown. Remove them from
 the oil, and set aside. When the chickpeas are done, in a large pot heat
 the oil left over from the onions (adding 1 T. more oil if necessary) at
 almost high heat.  
 Add the following to the oil: 
 1 T. black mustard seed
 When the seeds start to pop (careful with the hot oil!), add the following:
 10 cloves
 1 cinnamon stick
 3 brown cardamom pods
 1/2 t. chilli flakes or 2 dried chilli pods
 10 fresh or dried curry leaves
 Let them cook in the hot oil for about half a minute, lower the heat to
 medium, and then add: 
 10 cloves of garlic, rough chopped
 1 inch of ginger, finely minced
 Cook for about half a minute and add the fried onions. Stir and add:
 4 t. cumin, ground
 5 t. corriander, ground
 1 t. cardamom, ground
 1/4 t. cinnamon, ground
 1 t. fennel, ground or seed
 1/8 t. clove, ground
 1/2 t. tumeric, ground
 1/4 t. cayenne pepper (or more for spicy hot)
 1 t. paprika
 1 t. curry powder
 1 t black pepper
 Stir the spices into the onions, and cook for a minute. Then add:
 cooked chickpeas
 3 28oz cans tomatoes
 water to cover
 1 t. tamarind paste
 Increase heat to medium high, and just as it starts to boil, lower heat
 and simmer for an hour or so. Taste and add salt if necessary. Five
 minutes before serving, chop and add one bunch fresh cilantro. 
 =====
 If anybody uses this recipe, please tell me how they like it.
 Mark