Chickpeas and onions are seasoned with cumin, coriander, turmeric, chili powder and ginger in this complexly curry. Chai tea is incorporated into the tomato curry base before it’s all finished off with lemon zest and cilantro. This recipe comes to us from Nimisha of Club Dine In.
- 1 cup dry chickpeas, soaked overnight and rinsed
- 1/2 teaspoon baking soda
- 1 Chai tea bag*
- 3/4 cup boiling hot water
- 1 medium onion, chopped
- 1 tablespoon olive or canola oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon red chili powder, or to taste
- 2 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 12 ounces can tomatoes
- 1 teaspoon salt
- 1 lemon, juiced and zested
- 1/4 cup cilantro, chopped for garnish
*Although Chai tea bags are found in the Indian or tea section of most grocery stores, if time allows we suggest making your own.
Bring 3 cups of water to a boil in a large stock pot over medium-high heat. Add the rinsed and drained chickpeas and baking soda. Turn the heat down to medium-low and let simmer for 20 minutes, or until the chickpeas are soft, but not mushy. Strain and set aside.
While the chickpeas are cooking, place a large sauté pan over medium heat. Add the oil, wait 30 seconds, add the onions and sauté, stirring frequently, for 6-8 minutes, or until the onions are translucent. If the onion starts to brown while sautéing, add 1 tablespoon of water.
While the onions are cooking, place the boiling water into a cup and steep with the tea mixture, covered, for about 20 minutes.
Season the sautéed onion with the cumin, coriander, turmeric and chili powder. Stir well and cook for about 1 minute, or until the spices begin to become fragrant. Mix in the garlic and ginger and cook for 1 minute more, or until the garlic and ginger also become fragrant.
Slowly add the tomatoes with their liquid to the pan. Stir well to ensure that the spices are evenly distributed. Add the salt and cook for 2 minutes more. Reduce heat to low, cover, and simmer for 5 minutes.
Add the cooked chickpeas. Remove the tea bag or tea leaves from the hot water and pour the tea water into the pan. Mix well, cover and simmer for about 10 minutes, stirring occasionally. Taste and adjust seasoning to preference.
Turn off the heat, mix in the lemon zest and juice, garnish with cilantro and enjoy!