Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chickpea curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Chickpea Curry is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Chickpea Curry is something which I’ve loved my whole life.
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To get started with this particular recipe, we have to first prepare a few components. You can cook chickpea curry using 18 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Curry:
- Prepare 2 tbsp cocnut oil
- Get 3 grams caraway seeds
- Make ready 4 clove garlic (4 cloves=10-17g)
- Take 2 medium onions (ca. 190g)
- Get 30 grams peeled and slices fresh ginger (ca. 2 thumb-sized piece
- Take 5 grams oil
- Prepare 3 grams ground cinnamon (3g=1tsp)
- Get 5 grams turmeric (5g=1tsp)
- Make ready 3 grams curry powder (3g=1tsp)
- Get 2 grams pepper (2g=1/2tsp)
- Prepare 4 grams ground coriander (4g=1tbsp)
- Prepare 2 medium quartered tomatoes (ca. 190g)
- Get 13 grams salt (13g=2tsp)
- Get 6 grams sugar (6g=1tsp)
- Make ready 425 grams drained chickpeas
- Make ready 200-400 grams boiling water
- Get for a creamier taste:
- Prepare substitute ½ water with coconut milk
Add the salt, cumin, coriander, turmeric and red chilli powder. Heat oil in a large frying pan over medium heat, and cook and stir onions until softened. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, chilli powder and turmeric. Mix in chickpeas and their liquid.
Instructions to make Chickpea Curry:
- In large frying pan heat enough oil of your choice to cover the bottom
- Gently let caraway get hot and pop (lid might be helpful), but never let them burn
- Garlic, onion and ginger into tmx and chop at 6 for 5sec
- Add oil to tmx and program heat "varoma" for 3min at speed 1
- Scrape down sides
- Add cinnamon, turmeric, curry powder
- Heat "varoma" for 4min at speed 1
- Add cayenne or other spicy herb like chili or hot pepper and coriander
- Blend for 3sec at speed 2.5
- Add tomatoes, salt and sugar
- Blend at 5 for 5sec and heat "varoma" 2min speed 1.5
- Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies) - - https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies
- Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)
- Add chickpeas to frying pan
- Mix well together and heat up to lower medium
- Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan
- Cover and let simmer until consistency is to your preference
- While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!
- Served with rice this is a lovely main dish
- Chop fresh cilantro and add to dish, stir, serve
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, chilli powder and turmeric. Mix in chickpeas and their liquid. This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder. The coconut milk gives this dish a bit of sweetness and the curry powder brings a little heat. This chickpea curry recipe is by no means overly spicy.
So that’s going to wrap it up for this special food chickpea curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
