|Ingredients For making chickpea curry
Tinned chickpeas: 850 kg, Garlic paste: 2 tsp, Chopped Onion: 1, Ginger paste: 1 tsp, All purpose curry powder – 3 tsp, Tomato Puree: 1/2 cup, Oil: 3 tbsp, water – 1 cup or more if needed, Fresh coriander leaves – large handful, Salt to taste
Heat oil in a pan, Saute onions until light brown in colour. Add ginger and garlic paste and fry for another 5 minutes. Add tomato puree and salt and cook for 5 minutes or until oil starts to leave the sides of the pan. Add chickpeas and cover well with the onion tomato masala. Add 3 tsp of All purpose curry powder and cook for 3 minutes. Add 1 cup water and cover and cook on low flame until the chickpeas are well cooked. Garnish with fresh coriander leaves and serve hot with rice or bread.
EXTRA NOTES – Add extra chilli powder or fresh chillies if you prefer it hot. Add extra vegetables such as sweet potatoes, potatoes, if you wish
Make curry sauce – Combine with different ingredients such as onion, ginger-garlic paste, tomato puree, coconut milk, yoghurt to make gravies and sauces
Use as marinade – Add 2 tsp of butter chicken spice mix and salt to yoghurt or olive oil to make a marinade
For Dips – Add a teaspoon in cream cheese, Greek yoghurt, humus for making curry flavoured dips
Cumin,coriander,cinnamon, cloves,cardamom, fenugreek, mustard,black pepper, chilli powder, bay leaf, turmeric
Gluten-free, vegetarian, vegan, nuts-free, MSG-free, sugar-free, salt-free, Contains no additives or artificial colourings
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