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Curried Chickpeas with Cilantro and Scallions
This hearty, flavor-packed chickpea curry was inspired by a recipe in “Vegetarian India” by Madhur Jaffrey. A puree of aromatics and spices provide a flavorful base for cooking the chickpeas. But to keep the herbal notes bright and fresh, we add a cilantro-scallion puree only after the chickpeas are fully cooked and have rested for about 10 minutes. The consistency of the curry is best immediately after the herb puree and lime juice have been stirred in; it thickens upon standing and cooling, but it can be thinned with a little water. Serve the curry dolloped with yogurt as a side dish, or offer it as a light vegetarian main along with basmati rice or warmed naan.
4-6
Servings
Tip
Don't bother washing the food processor bowl and blade after processing the ginger, chili, garlic and spices; they can be used straightaway for pureeing the herbs. Don't forget to cover the herb puree with plastic wrap pressed directly against the surface to prevent oxidation.
FAST: 1¾ hours
Slow: 7¼ to 7¾ hours
35 minutes active
Ingredients
-
2
cups (1 pound) dried chickpeas, rinsed and drained
-
Kosher salt and ground black pepper
Directions
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01In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander; return the insert to the housing. Rinse the chickpeas under cool water; set aside. In a food processor, combine the ginger, chili, garlic, coriander and cumin; process until finely chopped, about 1 minute, scraping the bowl as needed. Transfer the mixture to a small bowl. Add the cilantro, scallions and ½ cup water to the now-empty food processor, then process until smooth, about 30 seconds. Transfer to another small bowl, press plastic wrap directly against the surface and refrigerate until ready to use. Select More/High Sauté on the Instant Pot. Add the coconut oil and let melt, then add the chili mixture and cook, stirring, until fragrant, about 1 minute. Add the chickpeas, 1½ teaspoons salt and 4 cups water; stir to combine, then distribute in an even layer.
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November 9, 2022
unrefined or refined coconut oil
Which is best for this recipe?
Suzanne - though we haven't developed this exact recipe for the stovetop, we do have this great recipe that you can use as a template to guide you through the steps with canned chickpeas: https://www.177milkstreet.com/recipes/hot-sour-curried-chickpeas-1. Take a look at that and let us know if you have questions about how to translate the flavors of this recipe to a stovetop preparation with canned chickpeas.
Best,
The Milk Street Team
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I served this with a touch of yogurt on top, and a table spoon or two of the coriander chili sauce from the blackened broccoli recipe. Really really good combo.