Chicken and Chickpea Curry Karahi

Ingredients

• 250g (9 oz) dried chickpeas soaked in water overnight or 4 x tinned (canned) chickpeas (garbonzo beans)
• 1 tsp bicarbonate of soda (optional)
• 125ml (1/2 cup) ghee
• 1 tsp black peppercorns
• 6 green cardamom pods, lightly crushed
• 1 x 5cm (2 inch) cinnamon stick
• 1 tbsp cumin seeds
• 3 cloves
• 2 medium red onions, finely chopped
• 2 tbsp garlic and ginger paste
• 3 medium tomatoes, halved
• 1 tbsp red chilli flakes
• 2 tsp ground cumin
• 1 tbsp ground coriander
• ½ tsp ground turmeric
• 600g Chicken thighs, on the bone and cut into three pieces

Steps

1. If using dried chickpeas, cook them first. Pour the washed and soaked chickpeas into a large saucepan with the bicarbonate of soda and cover completely with water. Bring to a simmer over medium high heat and cook for about 70 minutes or until the chickpeas are soft enough to smash between your fingers. Strain but retain the cooking liquid for later.
2. Place roughly half of the cooked chickpeas in a food processor and blend to a thick paste. Set aside.
3. Put a karahi or wok over a medium high heat and melt the ghee. Then add the black peppercorns, cardamom pods, cinnamon stick and and cloves and let their flavours infuse into the ghee for about 40 seconds. Stir in the chopped onion and continue frying for about 8 minutes or until the onions are turning a light golden brown and then stir in the garlic and ginger paste.
4. Add the tomatoes and cover the pan. Let this all simmer for about 8 minutes over a medium heat. Lift the lid and give it all a good stir. The skins of the tomatoes will be peeling off. If not, simmer a little longer and they will. Remove the skins using your hands or tongs and discard. Stir in the chilli flakes, ground cumin, coriander.
5. Add the chicken and stir it right into the sauce. Continue stirring often to cook the chicken through. Then add the remaining cooked or tinned (canned) chickpeas with about 125ml (1/2 cup) of the cooking liquid or water.
6. Cover the pan. Simmer on a low heat for 5 minutes. Give it all a good stir and add the blended chickpeas. The curry will look a bit dry so go ahead and add more of the cooking liquid or water. I usually add about 250ml (1 cup).
7. Cover again and simmer over low heat for 10 minutes. The ghee will rise to the top and the flavour of it all will be incredible. If you prefer more liquid, just add it until you are happy with the consistency. Season with salt and freshly ground black pepper to taste and garnish with chopped coriander and/or julienned ginger.