Between Curry and Mole:

Brilliant Garbanzo Beans

30 Mins / 5 Servings 

I am unfamiliar with mole. I didn't attempt to make mole, however when my husband first tasted this curry, he asked, "Is this mole sauce?"

"What?! No, I didn't use any cocoa." I instantly replied. "But it tasted like mole." He was little confused.

I suppose it was the heated chili process and spices that made this curry somewhere between curry and mole. Whatever it is, I love using health promoting spices and brilliant garbanzo beans when I cook for people whom I care. Both my mom and husband love this curry as much as I did.

Ingredients

• 5-7 Green Chili
• 2-4 Red Chili
• 4 jalapeno
• 3 cups Chinese Radish (chopped)
• 4 cups Chickpea (cooked)
• A Handful of Cilantro
• 5 Curry Leaves 
• 1 Tbsp Black Pepper
• 1 Tbsp Cumin Seeds
• 2 Tsp Ground Cinnamon
• 1 Tbsp Ground Clove 
• 2 Tbsp Ground Turmeric 
• 4 Green Cardamom
• 2 Dates
• 4 Cloves of Garlic
• 6 Tbsp Tomato Puree
• 1 Tbs Olive Oil 
• 1/2 lime or lemon 
• Salt to taste

Instructions

1. Toast chiles in a dry pan over medium heat, stirring constantly, until very slightly brown and aromatic. Then add in cumin seeds (careful they will pop) and cardamom for 30 seconds. Turn off the stove. Discard cardamom shell and keep the pods. 
2. Transfer heated chile, cumin and cardamom to a food processor along with dates curry leaves and garlic to process.
3. Heat the pan with olive oil, add in the processed spices, stir quickly until aromatic (do not burn). Stir in chopped radish, cook about 2 minutes. Then chickpeas, tomato puree and jalapeno, keep stirring for another 2 minutes. The radish will release water but if it looks too dry, you can simply add the juice from cooking the chickpeas or squeeze tomato juice. Cook about 3 minutes.
4. Season with black pepper, cinnamon, clove, turmeric and salt, combine and stir well for another 5 minutes (add more chili if you like it spicy). Add a handful of cilantro, cover and let it sit for at least 5 minutes. Garnish with more cilantro and chili flakes. Squeeze lime juice on top. Done!

This chickpea mole curry goes really well with rice or wraps.

by Chelsea Riz