Chickpea Curry
Chickpea Curry

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, chickpea curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chickpea Curry is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chickpea Curry is something that I have loved my entire life. They’re nice and they look fantastic.

Read Customer Reviews & Find Best Sellers. Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets.

To begin with this particular recipe, we have to first prepare a few components. You can have chickpea curry using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea Curry:
  1. Take 2 teaspoons concentrated tomato puree
  2. Make ready 2 teaspoons turmeric
  3. Get to taste salt
  4. Take 1 inch ginger
  5. Get 5 teaspoons ground cumin
  6. Prepare 4 teaspoons ground coriander
  7. Prepare to taste chili flakes
  8. Get 9 tablespoons vegetable oil
  9. Get 4 medium onions
  10. Make ready 6 cloves garlic
  11. Take 3 cans chickpeas (400g each)

Why it's the best chickpea curry recipe. This chickpea curry is made for weeknights. At the same time, there are no shortcuts. You'll saute real onion, garlic and fresh ginger, then add tomatoes, chickpeas and coconut milk to make a thick sauce.

Instructions to make Chickpea Curry:
  1. Mince onions fine in food processor
  2. Heat the oil over a highish heat and add the onions.
  3. Stir fry for a few minutes then add the chillies and fry for a few more minutes.
  4. Mince garlic and ginger in food processor and add to the onions, reduce heat to medium, stir for a few minutes.
  5. Add the cumin, coriander, and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally.
  6. Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for a minimum of 30 minutes (can also be an hour or more for very smooth curry). Add water if the curry becomes too dry, but avoid adding too much liquid - in the end the curry should be a paste with very little liquid.
  7. Rinse chickpeas and add, let them cook in the curry for another 5-10 minutes.

Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal. In my younger, less aware days I ate a lot of meat, and didn't even think about where it. A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Get some protein into a vegan diet with this tasty chickpea curry jacket..

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