Chickpea-Apple Curry (Chutney)

Chickpeas and apples do not seem to make sense together. But when you think of the apples as a tart and sweet flavor; that flavor does go great with chickpeas. Also, when you end up buying apples that are a tad tart to eat on their own (we just like our apples sweet), you have to come up with creative ways to use them.

Chickpea-Apple curried chutney

I am not sure whether to call this a curry or a chutney because while the consistency is curry-like, the flavor is chutney-like. That is where the famous word "curried" comes in and I decided to call it a curried chutney. The tart-sweet flavor accentuated by spices is always a hit with my taste buds and I loved the curry down to the last drop. I served this with spinach pesto parathas. Any kind of flavored parathas would go really well with this. The dish does not photograph too well and even I had not taken much effort to take a pretty picture. I was in a rush to finish the picture taking and dig in.

Ingredients:

1 can	chickpeas
2	slightly tart apples
1/4 tsp	mustard seeds
1/4 tsp	asafoetida
1/4 tsp	cumin seeds
1 small	onion
1 tsp	ginger paste
1 tsp	garlic paste
1/4 tsp	turmeric powder
1/4 tsp	chilli powder
1 tsp	coriander powder
1 tsp	fennel seeds
2	cardamom pods
1/4 tsp	clove powder
1 tsp	cinnamon powder
1 tsp	tomato paste
1 tbsp	brown sugar
2 tsp	yogurt
1/2 tsp	pepper powder

• Heat a tablespoon of oil in a pan. Add mustard seeds. When they crackle, add asafoetida and cumin seeds.
• Add the chopped onion and ginger, garlic pastes. Saute for a couple of minutes.
• Add the turmeric, chilli, coriander, clove and cinnamon powders. Coarsely grind the fennel and cardamom seeds in a mortar-pestle and add them.
• Add the peeled and chopped apples and the tomato paste. Saute for a couple of minutes.
• Add the drained and washed chickpeas and 1/2 cup of water. Add salt to taste. Cover and cook till the apples are completely cooked. This could take 20 minutes.
• Add the brown sugar, yogurt and pepper powder. Let the curry simmer for about 5 minutes.
• Serve with parathas.

Notes:
Half a teaspoon of chana masala can be added to the curry.

I am sending this to my favorite blogosphere event : My Legume Love Affair. This 61st edition is hosted on My Diverse Kitchen. This event was started by Susan of The Well-Seasoned Cook and is now run by Lisa of Lisa's Kitchen.