Green Chickpeas Curry

To make Green Chickpeas Curry in a pressure cooker, start by heating mustard oil until it smokes, then cool it slightly. Add spices like asafoetida, bay leaf, and cinnamon sticks, and sauté. Next, add ginger garlic paste, pureed onions, and cook until golden. Incorporate pureed tomatoes, green chillies, and spices, then mix in green chickpeas and cubed potatoes. Cover and simmer for 7-8 minutes, then add water and cook under pressure for 2-3 whistles. Finally, release the pressure, adjust seasonings, and garnish with fresh coriander.

Green Chickpeas Curry is naturally vegetarian and can be made vegan by ensuring the mustard oil is the only fat used. It's also gluten-free, making it suitable for those with gluten sensitivities. If you're looking for a low-carb option, you can reduce the amount of potatoes or substitute them with cauliflower.

Yes, you can substitute green chickpeas with other legumes like canned chickpeas or black-eyed peas. However, keep in mind that cooking times may vary, especially if using dried legumes, which will need to be soaked and cooked longer. Adjust the spices and cooking time accordingly to ensure a flavorful dish.

To store leftover Green Chickpeas Curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions. When ready to eat, thaw and reheat on the stove or in the microwave, adding a splash of water if needed to maintain consistency.

Green Chickpeas Curry pairs wonderfully with steamed rice, roti, or paratha. You can also serve it with a side of yogurt or a fresh salad to balance the spices. For a complete meal, consider adding a simple cucumber raita or a tangy pickle to enhance the flavors.