Chickpea Curry

Ingredients

• 1 cups dried chickpeas – rinsed
• 10 cups water
• 1 leaf bay leaf
• 3 tablespoons neutral oil
• 1 teaspoons cumin seeds
• 2 cups onion – finely chopped
• 4 cloves garlic – minced
• 1 tablespoons ginger – grated
• 1 chili green chili – minced
• 2 teaspoons ground coriander
• 1 teaspoons ground cumin
• 0.5 teaspoons turmeric
• 1 teaspoons Kashmiri red chili powder
• 2 cups tomatoes – finely chopped
• 1.25 teaspoons salt
• 1 cups reserved chickpea cooking liquid
• 1 teaspoons garam masala
• 1 tablespoons lemon juice – freshly squeezed
• cilantro – chopped (for serving)
• lemon – wedges (for serving)
• cooked basmati rice – for serving

Instructions

1. Rinse the dried chickpeas, place in a large bowl, and cover with water by 2 inches; soak 8–12 hours at room temperature.
2. Drain the chickpeas, place in a pot with the bay leaf, cover with fresh water by 2 inches, and bring to a boil over high heat; reduce to a gentle simmer and cook until the chickpeas are tender and easily smashed between fingers, 45–60 minutes.
3. Reserve 1 cup of the chickpea cooking liquid, then drain the rest and discard the bay leaf.
4. Heat the neutral oil in a wide pot over medium heat until shimmering, 1–2 minutes; add the cumin seeds and fry until fragrant and a shade darker, about 30 seconds.
5. Add the onion and cook, stirring often, until deep golden brown, 10–12 minutes.
6. Stir in the garlic, ginger, and green chili and cook until the raw aroma fades, 1–2 minutes.
7. Add the ground coriander, ground cumin, turmeric, and Kashmiri red chili powder; stir constantly to toast the spices, 30–60 seconds.
8. Add the tomatoes and salt; cook, stirring occasionally, until thick, glossy, and the oil separates at the edges, 8–10 minutes.
9. Add the cooked chickpeas and the reserved chickpea cooking liquid; bring to a simmer and cook until the gravy clings to the chickpeas and looks cohesive, 12–15 minutes.
10. Stir in the garam masala and lemon juice; simmer 1 minute, then turn off the heat and rest 2–3 minutes.
11. Serve hot, sprinkled with cilantro, with lemon wedges and cooked basmati rice alongside.