Chick pea curry

Some days I love a simple chick pea curry to go with rice. I made this for an Economy Beehoon theme potluck dinner yesterday together with fried luncheon meat. I know, Economy Beehoon stalls at home don't normally have chick pea curries but I admit, I was craving for it so chick pea curry it was! I think the adults like it. Do take note if you're using dried chick peas, it needs to be soaked overnight. Otherwise, there are canned options too.

Summary of recipe:

1. Soak 1 cup of dried chick peas overnight. It will expand to a little bit more than 2 cups.
2. Steam pre-soaked chick peas for at least 30 minutes.
3. Sauté, continue with each addition:
• Heat 1 Tbsp of oil, saute 5 chopped midsize red onions until golden brown.
• Add 3 cloves of garlic (chopped) , 1 inch of ginger (grated)
• Add 1.5 tsp of ground fennel and 1 tsp ground turmeric
• Add 1 large tomato (diced), sauté until mushy
4. Cool and blend to a paste. Add some water to blender as necessary.
5. Return to the same pan to simmer. 
6. Add the following and stir to continue simmering:
• steamed chick peas
• 1 tsp chili powder, 1/2 tsp curry powder (or 1.5 tsp of either one if you don't have the other; option to use less to make is less spicy)
• 1 tsp salt
• 1 tsp of dried parsley or 1 small bunch of fresh coriander (again, interchangeable)
• half cup water, or adjust according to desired thickness and taste

Recipe adapted from: http://www.cookingandme.com/2013/03/chana-masala-recipe-chole-masala-recipe.html