GooberTheHat wrote:@acemuzzy Chickpea Curry Serves 4 Ingredients 250g dried chickpeas or 2 330ml tinned. Veggie oil 1 large onion finely chopped 5 cloves of garlic 25g ginger very finely diced 1/2 TSP mustard seeds 2 chreen chillies finely chopped 2 TSP ground coriander 2 TSP ground cumin 2 TSP chilli powder 1 TSP tumeric 300g tomatoes copped into good sized chunks 1 tin of chopped tomatoes 2 TSP salt 1 TSP garam masala 1/2 a lemon Handful of coriander If using dried chickpeas you need to soak them over night. Drain them and simmer them in a large pan of boiling salted water for about 45 minutes, until softened but still holding there shape (or just use tinned, its easier). Drain, reserving some of the cooking liquid. Heat the oil in a heavy bottomed pan over a medium/high heat. When hot add the mustard seeds and fry for 30 seconds. Add the onions and fry for 10-15 minutes until soft and golden. Add the garlic, ginger and green chilies and cook for a minute. Add the dried spices and cook for 30 seconds. Add the tomatoes, chickpeas, salt and if using dried chickpeas 300ml of the reserved cooking liquid, if not, add the brine from the can. Simmer for 20 minutes with the lid on. When done, stir in the garam masala, the juice from half a lemon and the chopped coriander. Serve with chipatis or rotis.
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