Chickpea Curry is a dish perfect for any day of the week. It has an amazing flavour without breaking the bank or really any effort. Great for students, vegetarian guests, or even for just a bit of a change!
I only started making this dish about eight months ago but now I find I can’t go too long without it! This is a blend of about 3-4 different recipes I’ve seen for chickpea curry so feel free to adapt it to your tastes. It won’t take you more than 25 minutes to have it on the table, including time to prepare. It can also easily be frozen and reheated for another day, lovely stuff.
- Can of chickpeas (400g)
- Chopped tomatoes (400g)
- 1 large onion
- Clove of garlic
- ¼ tablespoon of ground coriander
- ¼ tablespoon of salt
- ¼ tablespoon of chilli powder
- ¼ tablespoon of cumin
- ¼ tablespoon of turmeric
- ¼ tablespoon of garam masala
- 1 tablespoon of extra virgin olive oil
- Handful of chopped fresh coriander
- Inch of grated ginger (optional)
- Dollop of crème fraiche (optional)
Dice the onion and finely chop the garlic. Heat the olive oil in a saucepan and add the chopped garlic and onion. Keep the pan on a medium to high heat on the hob and stir the onions until soft. Add the chilli powder, cumin, ground coriander, salt, and turmeric and stir for one minute. I find it best to add all the spices, except the garam masala, to a small cup beforehand so you can pour the them straight onto the onions. You can use whichever strength chilli powder you desire.
After a minute, add the chopped tomatoes and stir. The sauce should be a deep orange. Keep on a medium heat and allow to simmer for 3-4 minutes. Whilst this is doing, drain and wash the chickpeas in a colander. Add a tablespoon of water to the mixture, simmer for one minute then add the chickpeas.
Stir and coat the chickpeas, allowing them to heat. As they start to soften, mash up around half the chickpeas. You can do this with the back of a wooden spoon on the side of the pan. Allow to simmer for 4-5 minutes.
Finally, add the garam masala and the chopped coriander as well as the ginger (optional). I don’t always add the ginger, so I don’t find it essential, but it makes a lovely addition to the taste. Simmer for one minute more. Once served, add a dollop of crème fraiche to tame the spices (if you wish).
Serve with basmati rice or naan bread. Enjoy!
written by rockyrelay on 2012-09-07 in #gear #tipster #chickpea #indian #spice #select-what-this-tipster-is-about #olympus-om10 #student #vegan #recipe #tipster #vegetarian #food #uk-cityslicker #georgia #curry