Nicker nut (medicine) and Chickpea curry with green mango and pomegranate (recipes)

Nicker nut (medicine)

nicker nut

A rounded seed, rather smaller than a nutmeg, having a hard smooth shell, and a yellowish or bluish colour. The seeds grow in the prickly pods of tropical, woody climbers of the genus Caesalpinia. C. Bonduc has yellowish seeds; C.Bonducella, bluish gray. [Spelt also neckar nut, nickar nut.

Source: Websters Dictionary

Chickpea curry with green mango and pomegranate (recipes)

Serves 4-6

Preparation time

overnight

Cooking time

30 mins to 1 hour

Ingredients

For the curry250g/10oz dried chickpeas1.5 litres/3 pints water2 large onions, peeled and quartered4 garlic cloves, peeled5cm/2in piece root ginger, peeled8 large tomatoes, blanched, peeled and halved1 tbsp coriander seeds1 tbsp white cumin seeds1 tsp black cumin seeds6 green cardamom pods2 black cardamom pods5cm/2in piece cinnamon stick6 cloves½ tsp fennel seeds½ tsp mace blades 4 tbsp sunflower oil1 tsp red chilli powder¼ tsp ground turmeric1 heaped tsp sun-dried mango powder (amchoor)(available from some specialist Asian stores), or 1 tbsp lemon juice1 heaped tsp sun-dried pomegranate powder (anardana) (available from some specialist Asian stores), or 1 tbsp pomegranate molasses or lemon juicesalt, to tasteFor the garnish1 red chilli, finely sliced2.5cm/1in piece root ginger, finely sliced2 tbsp chopped fresh mint leaves2 tbsp fleshy pomegranate seeds1 small raw green mango, if available, stone removed, finely chopped

Method

1. Place the chickpeas into a large bowl, cover with the water and leave to soak overnight.2. The next day, drain the chickpeas, then place into a pan, cover with fresh water and boil until tender. Drain the chickpeas, reserving the Cooking liquid.3. Place the onions, garlic and ginger into a Food processor and pulse until very finely minced. Remove from the Food processor and set aside.4. Place the tomatoes into the Food processor and blend to make a purée.5. Heat a small frying pan and toast the whole spices over a medium heat, taking care not to burn them. When they begin to change colour and become fragrant, remove from the heat and allow to cool slightly. Crush the spices in a coffee grinder or pestle and mortar.6. Heat the sunflower oil in a large pan over a medium heat. Add the onion mixture and cook for 15 minutes, stirring frequently, until lightly browned.7. Reduce the heat, add the spice mixture and cook for five minutes.8. Add the puréed tomatoes and simmer for ten minutes, or until the oil floats to the surface and the sauce has thickened.9. Add the chickpeas, 750ml/1.5 pints of the reserved Cooking liquid, the chilli powder, ground turmeric, mango and pomegranate powders and salt. Bring to the boil, then reduce the heat and simmer the curry for 15 minutes.10. To serve, garnish the curry with chilli, ginger, mint leaves, pomegranate seeds and chopped green mango, if using.

Sites

Pest Star