Meatless Monday request this week…. Chickpea curry!!!
If you fancy cooking this, here’s my easy recipe for a quick, yummy curry.
If you fancy cooking this, here’s my easy recipe for a quick, yummy curry.
We love using dried beans and I always have jars full of dried beans in our pantry. I soaked a cup full of dried chickpeas in boiling water, drained and then cooked them in a pressure cooker – with enough water to cover them, plenty of salt and cooked them for “three whistles” – till they were cooked and soft enough, but not squished!
Or, use 2 cans of drained chickpeas.
Or, use 2 cans of drained chickpeas.
For the sauce / curry
Medium onion (chopped) 1
Indian Bay Leaf 1
Ginger root 2” piece (or 2tsp ginger paste)
Crushed tomatoes 1 can
Fresh coriander – generous handful
Anything Mix 1tbsp
Meat Mix 1 tbsp
️ Chilli Powder 1/2 tsp (optional)
Garam masala 1/2 tsp
Neutral oil – for cooking
Medium onion (chopped) 1
Indian Bay Leaf 1
Ginger root 2” piece (or 2tsp ginger paste)
Crushed tomatoes 1 can
Fresh coriander – generous handful
Anything Mix 1tbsp
Meat Mix 1 tbsp
️ Chilli Powder 1/2 tsp (optional)
Garam masala 1/2 tsp
Neutral oil – for cooking
– Heat oil on a medium heat.
– Add the chopped onions and Indian bay leaf.
– When the onions are transparent and lose their “raw” smell, add the tomatoes and fresh ginger, along with most of the chopped stalks of the coriander.
– Reduce the heat to medium-low.
-Stir and let simmer for about a minute.
– Add the Anything Mix & Meat Mix, along with the chilli powder (if using).
– Let simmer, stirring occasionally, for another 5 minutes or so.
– The sauce is ready when the tomatoes start shedding their oil to the edge of the paste and the whole sauce turns into a rich, terracotta colour.
– Add the cooked chickpeas or the drained, canned chickpeas now.
– Cook till the chickpeas are heated through. Smash a few to add more texture to the curry.
– Sprinkle the Garam masala and chopped coriander leaves before serving with either fluffy puris (traditional) or soft rotis and steamed rice and pickled onions… yummmm
– Add the chopped onions and Indian bay leaf.
– When the onions are transparent and lose their “raw” smell, add the tomatoes and fresh ginger, along with most of the chopped stalks of the coriander.
– Reduce the heat to medium-low.
-Stir and let simmer for about a minute.
– Add the Anything Mix & Meat Mix, along with the chilli powder (if using).
– Let simmer, stirring occasionally, for another 5 minutes or so.
– The sauce is ready when the tomatoes start shedding their oil to the edge of the paste and the whole sauce turns into a rich, terracotta colour.
– Add the cooked chickpeas or the drained, canned chickpeas now.
– Cook till the chickpeas are heated through. Smash a few to add more texture to the curry.
– Sprinkle the Garam masala and chopped coriander leaves before serving with either fluffy puris (traditional) or soft rotis and steamed rice and pickled onions… yummmm