by JoyManning
View
my 2 recipes »
Photo by JoyManning
JoyManning's Notes:
3 whole star anise Ask a question about this ingredient
3 cinnamon sticks Ask a question about this ingredient
1 teaspoon whole cloves Ask a question about this ingredient
1 teaspoon mustard seeds Ask a question about this ingredient
5 cardamom pods Ask a question about this ingredient
15 peppercorns Ask a question about this ingredient
1/4 cup vegetable oil Ask a question about this ingredient
3 large onions, quartered and thinly sliced Ask a question about this ingredient
1 tablespoon curry powder Ask a question about this ingredient
1 teaspoon salt, divided Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1/2 cup whole raw cashews, soaked in cold water overnight and drained Ask a question about this ingredient
1 jalapeno, seeds and all, chopped Ask a question about this ingredient
1 teaspoon garam masala Ask a question about this ingredient
3 tablespoons tomato paste Ask a question about this ingredient
1 teaspoon minced fresh ginger Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
3 cups cooked or canned chickpeas (if you make them from dried, and I think you should, reserve the cooking liquid.) Ask a question about this ingredient
Pour the oil into a Dutch oven placed over low heat. Add the star anise, cinnamon sticks, cloves, mustard seeds, cardamom pods, and peppercorns. Cook the spices in the oil, stirring occasionally, for 45 minutes. Remove the spices with a slotted spoon. (Don't worry about the mustard seeds).
Ask a question about this stepAdd the onions, curry powder, 1/2 tsp of the salt, and sugar to the spice-perfumed oil and increase the heat to medium, stirring occasionally, until they are totally softened and caramelized. This takes at least an hour, but the slower, lower, and longer the better.
Ask a question about this stepMeanwhile, add the cashews, jalapeno, tomato paste, the remaining salt, and 1 1/4 cups water to a blender, and blend until smooth and creamy. Set aside.
Ask a question about this stepWhen the onions are caramelized, add the ginger and garlic and stir to combine until they are fragrant, about 2 minutes. Now add the chickpeas, the cashew sauce, and 3/4 cups of the chickpea cooking liquid or water. Bring to a boil, reduce to a simmer. Simmer, covered, for about 30 minutes. Serve over rice.
Ask a question about this stepI'm so glad you like it! It's been too long since I've made this one myself!
Wow, that looks absolutely wonderful--I can't wait to try it.
Joy, this sounds fantastic!
Thanks, Jennifer! Like, you bean-based dishes are some of my favorites! Your contributions look delicious as well.
This dish is delicious and comforting. It is well worth the prep work.