Green chickpea or hara chana curry or ghugni.
A very simple and easy yet delicious curry. We usually make ghugni with white peas. But its with green chickpeas. You don’t need to soak or boil. These fresh green chickpeas are tender and tasty. You can enjoy these as a chaat with black or pink salt, chaat masala, lemon juice and chopped onion. Or make ghugni like this.
Green Chickpeas are young garbanzo beans harvested at their peak of freshness and are nutrition packed!
They are high in fibre, and naturally low in fat, saturated fat, cholesterol, and sodium, promoting a healthy heart.
Being an excellent source of fibre, green chickpeas beans contribute to satiety, helping to maintain a healthy weight. They are an excellent source of folate (vitamin B9) and contain antioxidant vitamins A & C along with good-for-you phytonutrients. They are an all-natural non-allergenic fresh source of protein. A good source of iron, they contain other minerals such as magnesium, potassium, and calcium for healthy blood and bones.
Green Chickpeas are NON-GMO, gluten free and allergen free.
To read more about green chickpeas click here.
I have shared some of my brother’s recipe on my blog. But this time I got the recipe from my sister in law Arunima Gupta. I always get the aroma of my mother’s foods in her cooking.
Its a no onion recipe but used garlic. If you want you can omit garlic. It will be equally delicious without garlic.
Green chickpea – 250 gram
Tomato – 2 large, chopped
Green chilli – 2 – 3
Ginger – 1 inch piece
Garlic – 3 – 4 cloves
Salt to taste
Cumin seeds – 1/2 teaspoon, optional
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Oil – 2 tablespoon
Ghee or clarified butter – 2 teaspoon
Water – 1 & 1/2 cup
1. Grind ginger, green chilli and tomato. Make a smooth paste.
2. Rinse and drain the green chickpeas and keep aside.
3. Heat oil in a pan. Add cumin seeds if using.
4. When the seeds starts to splutter add the ground paste.
5. Saute and add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder.
6. If you don’t have kashmiri red chilli powder then soak 3 dry red chilli in little water for 20 – 25 minutes. Blend in your blender or mixer grinder. Strain the water with a sieve and add in the curry. Its my brother’s method I have mentioned in my broccoli malai curry recipe.
My sister in law also used it. But I have used kashmiri red chilli powder this time.
7. Saute the spices until oil leaves the sides.
8. Add green chickpeas and salt. Saute for 2 minutes or till dried up.
9. Add water and when it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 – 15 minutes. Stir in between.
9. Remove the cover. If it runny cook on high heat for a few minutes or till you get your desired consistency. It should be thick curry.
10. Or if you want more gravy then you can add little more water.
11. Add a dollop of ghee or clarified butter, mix and remove from heat.
12. Serve hot with lemon wedges and finely chopped onion or onion slices.
1. If you want you can skip garlic. And make no onion garlic curry.
2. Use chilli according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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