Hello, I’m Elise. Today, we’re going to prepare chickpea curry recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chickpea Curry Recipe
Chickpea Curry is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Chickpea Curry is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. 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:
- Make ready 2 tbsp cocnut oil
- Make ready 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 ger (ca. 2 thumb-sized piece
- Prepare 5 grams oil
- Get 3 grams ground cinnamon (3g=1tsp)
- Get 5 grams turmeric (5g=1tsp)
- Prepare 3 grams curry powder (3g=1tsp)
- Take 2 grams pepper (2g=1/2tsp)
- Prepare 4 grams ground coriander (4g=1tbsp)
- Make ready 2 medium quartered tomatoes (ca. 190g)
- Get 13 grams salt (13g=2tsp)
- Take 6 grams sugar (6g=1tsp)
- Take 425 grams drained chickpeas
- Make ready 200-400 grams boiling water
- Make ready for a creamier taste:
- Take substitute ½ water with coconut milk
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 ger 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
So that’s going to wrap this up for this distinctive dish chickpea curry recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
