Chickpeas in a scrumptious and piquant sauce. This is my mother-in-law’s secret recipe for authentic Punjabi chickpeas, cooked with tea and whole spices and flavored with a blend of aromatic spices and pomegranate seeds. For use with Chickpea Curry Sauce.
NOTE ON USING DRIED CHICKPEAS
With the Chickpea Curry Sauce you can use dried chickpeas instead of canned. Substitute 1 cup or 250 gms of dried chickpeas for the the 2½ cans of chickpeas, and use either method below. Then follow the recipe on the label.
- Method 1 (overnight soak): Soak the chickpeas overnight. Strain/drain the chickpeas. In a large pot put the drained chickpeas, add about 2 inches of fresh water, a tiny pinch of baking soda, salt, Spice Sachet 1 and boil or pressure cook till done.
- Method 2 (quick soak): Rinse chickpeas in cold water. Put them in a large pot and cover with about 3 inches of cold water. Bring to a boil, shut the heat, cover and let it soak for 1 hour. Drain the water, put the chickpeas back in the pot, add about 2 inches of fresh water, a tiny pinch of baking soda, salt, Spice Sachet 1 and boil or pressure cook till done.
I also love using Pedrosillano chickpeas instead of the regular chickpeas. They are much smaller in size and are very popular in Spain. They have a very thin soft skin that doesn’t peel after being cooked. I am fortunate that my local Food Coop carries it, but if you Google it you can find many online shops that can mail it to you.