Chickpeas in Spiced Yoghurt Sauce

I love chickpeas. They’re so versatile and always filling and delicious. Cooking them in a curry is a great way to create a substantial vegetarian option or side dish. Tonight, I ate some fish and wanted to accompany with a rich side. The sauce for this dish is deliciously rich and fragrant and clings to the chickpeas. It’s pretty damn delicious.

INGREDIENTS:
7 tablespoons peanut oil
1 onion (finely sliced)
1 onion (finely diced)
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
5cm cinnamon stick
1/2 teaspoon fenugreek seeds
1 stem fresh curry leaves
5 black peppercorns
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons natural yoghurt
1 x 400g can chickpeas

DIRECTIONS:
Heat on a moderate temperature the peanut oil in a medium frying pan until hot. Fry the sliced onion for 8-10 minutes, stirring occasionally until the onions have gone dark brown and crisp. Drain and reserve the oil and drain the onion on paper towels. Set aside.

Using 3 tablespoons of the reserved oil, heat in a medium saucepan until hot. Tip in the cumin seeds, fennel seeds, cinnamon, fenugreek curry leaves and peppercorns – let them sizzle briefly before adding the diced onion. Cook for 3-4 minutes until soft and golden. Add the garlic and ginger and cook for another minute until fragrant. Add the ground cumin, coriander, turmeric, chilli powder, curry powder and salt and again, stir briefly. Stir in the yoghurt and 1/2 cup water and bring to a simmer. Let the sauce cook for 5 minutes until the oil separates. Pour in 350ml water and the chickpeas and bring to a simmer. Reduce the heat to low and gently simmer for 15 minutes until the sauce is reduced. Remove from the heat. Stir in the fried onion and serve.

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