| Prep: 15 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 6g | 1g | 63g |
| sugars | fibre | protein | salt |
| 25g | 11g | 15g | 0.4g |
There’s nothing quite like a warm helping of Curried Asafoetida Chickpeas on a cool evening, especially after spending a day in the crisp Colorado air. This dish helps to meld my love for hearty mountain fare with a slightly exotic twist, bringing the vibrant flavors of India into my kitchen. It might surprise you to learn that it actually incorporates a trifecta of diced fruits: apples, pears, and bananas, which lend a delicate sweetness to the robust curry and asafoetida flavors.
Health Benefits of the Dish
The high fiber content of chickpeas promotes healthy digestion, while the array of fruits supply an immeasurable boost of vitamins, antioxidants, and natural sweetness. Asafoetida, the not so secret ingredient, has been a staple in Indian cuisine and ayurvedic medicine for centuries, and is known for its potential anti-inflammatory properties and aid in digestion.
Similar Dishes and Complementary Foods
This medley of flavors and textures shares some similarities with a Moroccan tagine, with its blend of savory and sweet, as well as the North Indian dish, Chana Masala. It pairs exceptionally well with a simple side of rice, some naan bread, or for a heartier addition, you can opt for a seasoned pork loin.
One of the reasons I love the Curried Asafoetida Chickpeas recipe so much is its versatility. It’s an easy dish to prepare when you’re expecting company. My partner Gordon and I relish the opportunity to share this flavorful recipe with friends and loved ones, but it can just as easily be a comforting weeknight dinner for two, perfect for those nights we want to eat well but keep things simple.
What You’ll Need
- 2 cups of dried chickpeas
- 1/2 teaspoon of asafoetida
- 2 teaspoons of curry powder
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon of fresh ginger, finely chopped
- 3 cups of water
- 1 cup of canned diced tomatoes
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 cup of diced apple
- 1 cup of diced pear
- 1 cup of diced banana
- 1 tablespoon of lemon juice
- 1/2 cup of raisins
- Fresh cilantro, chopped for garnish
Method
Step One
Before starting, soak the dried chickpeas for at least 8 hours or overnight. After soaking, rinse and drain them well.
Step Two
In a large pot, heat up the olive oil over medium heat. Once hot, add the chopped onion, minced garlic, and chopped ginger. Sauté the ingredients until the onion becomes transparent.
Step Three
Into the sautéed onion mixture, add the asafoetida and curry powder. Cook it for about two minutes, stirring constantly to prevent any burns.
Step Four
Add the soaked and drained chickpeas, water, canned diced tomatoes, salt, and black pepper to the pot. Bring the mixture to a boil.
Step Five
Once boiling, reduce the heat to low and let it simmer for about 1 hour or until the chickpeas become soft.
Step Six
After the chickpeas are cooked, add in the diced banana, apple, and pear, and raisins. Let it cook for an additional 10 minutes so that the flavors mesh together.
Step Seven
Add the lemon juice to the pot and stir to mix in. Cooking for another 1-2 minutes.
Step Eight
Adjust seasoning if needed. You can add more salt or pepper as per your taste preference.
Step Nine
Serve the curried asafoetida chickpeas hot. Garnish each serving with fresh, chopped cilantro.
