Chickpea Xacuti

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Chickpea Xacuti

This is a Dish popular in Goa. It’s often with Chicken but the Sauce works well with many Vegetables such as Potato, Pumpkin, or Mushroom. It’s also great with Chickpeas.

If you have a high powered Blender at home then the Paste you can create will be much smoother and creamier. My Blender unfortunately doesn’t have the Power to create such a Paste, but it’s just as delicious even with a bit more texture to the Sauce than it would have traditionally.

Serves 4


Ingredients

200 g Dried Chickpeas, soaked overnight, and cooked or 400 g Ready to eat Chickpeas

1 Tbsp Garlic – Ginger Paste, See Below

1 Tsp Turmeric Powder

65 g Onion

4 Tbsp Sunflower Oil

1 Dried Chili

10 Cloves

15 Black Peppercorns

1/3 Cinnamon Stick

Freshly Ground Nutmeg

Small Piece of Mace, optional

2 Petals Star Anise

1/4 Tsp Cumin Seeds

1/4 Tbsp Coriander Seeds

75 g Desiccated Coconut, or freshly grated Coconut

100 g Tin Tomatoes, or Fresh Tomatoes, roughly chopped, if in Season

100 ml Vegetable Stock

Salt to Taste

Squeeze of Lemon Juice


Method

Firstly make your Ginger- Garlic Paste. The proportion is always 1 Part Ginger, 2 Parts Garlic. It freezes well, so if you want to make a larger amount, then the rest can be frozen for another Day, another Recipe. Otherwise you will need 4 large Garlic Cloves, peeled and finely chopped, and half the amount in Ginger, also Peeled and finely chopped. Put the Garlic and Ginger into a Mortar and Grind to a Paste with a Pinch of Salt.

Finely chop the Onions.

In a large Frying Pan heat half the Oil, and add Chili, Cloves, Peppercorns, Cinnamon, a really good grind of Nutmeg, the Mace, Star Anise, Cumin Seeds, Coriander Seeds, Onion and Coconut. Fry until their is a fragrant Aroma and it starts to turn golden Brown.

Place all the Spices and Coconut into a Blender and add enough Water to Grind it to a Paste. The creamier and finer the better.

In a Saucepan heat the remaining Oil, add the Ginger-Garlic paste and fry for a 30 Seconds. Next add the Tomatoes and a Pinch of Salt and Sauté for a further 2 Minutes.

Add the Chickpeas, the Vegetable Stock, and the Coconut Paste, and bring to the Boil. Allow to simmer for 5 Minutes, stirring occasionally. Check for Salt and add a squeeze of Lemon Juice.

Serve with Rice or Indian Flat Breads.

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