Chickpea curry with naan beside sachets of black pepper and whole cloves.

Chickpea Curry

4050 Min
A Kotányi sachet for black pepper from the 2000s.
Pepper Black, WholeOur packaging from 2000
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Austrian chef Gerd Wolfgang Sievers has published a number of cookbooks, one of which was voted the world's best cookbook of the year. He has created several delicious recipes for Kotányi including his especially popular chickpea curry, originally published in the 2000s.

Ingredients 4 Portions

Preparation

  1. 1

    Peel and chop the onions.

  2. 2

    Using a blender, puree the remaining onions with the ginger and garlic.

  3. 3

    Pour the soaked chickpeas and the soaking water into a pot, add half of the chopped onion, cardamom, cloves, bay leaves, pepper, cumin, asafoetida and one teaspoon of salt, then bring to the boil.

  4. 4

    Simmer for 50 to 60 minutes until the chickpeas are cooked through.

  5. 5

    Drain the chickpeas and retain the liquid.

  6. 6

    In another pan, heat some oil and fry the remaining chopped onion over a low heat for 30 minutes.

  7. 7

    Add the onion, ginger and garlic puree, fry for 10 minutes, then stir in the turmeric, garam masala, coriander, pepper and mango powder.

  8. 8

    Combine well and cook through.

  9. 9

    After 1 minute, add the tomato puree, leave to simmer for a few minutes, then add the chickpeas and the cooking liquid.

  10. 10

    Simmer until the chickpeas are very soft, but not crumbly. Season with salt and serve.

Gerd Wolfgang Sievers