Ingredients
-
1 1/2
-
1
-
1
-
4
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1/3
-
1/2
-
-
-
-
-
Directions
Rushin’ Chickpea Curry!,I call this Rushin’ Chickpea Curry because I surely did make it up in a rush *laugh*. I was too busy to think about looking up a recipe, and too sick of the usual to make something I knew by heart, so I just took ingredients out of the fridge and cabinet and through everything together in a huge rush! This is what I came up with!,was in a rush tonight because I had plans to read a book I had picked up at Books-a-million this noon, so, luckily since I had a can of chickpeas in my fridge, I knew this was the recipe for the last meal of the day:) I had to make a few substitutions, but they seemed to fit the recipe well. used black pepper as a substitute for the cayenne pepper and paprika and fat-free plain yogurt instead of cream to make it less in fat/calories. I didn’t use any hot chili oil. Since I did not have sambhar powder on hand, used MTR rasam powder as a substitute! Also, on tasting the curry I realised salt was missing. LOL. So, I added a tsp. of salt. I realised that it was missing in the ingredient list and had missed my mind too. LOL:) I garnished this curry with fresh chopped corriander leaves before serving. This recipe was made in no time and my brother enjoyed it for dinner with hot rotis with a little ghee spread over them. Thanks Angela for a good and easy recipe. Will definitely make this again!,was in a rush tonight because I had plans to read a book I had picked up at Books-a-million this noon, so, luckily since I had a can of chickpeas in my fridge, I knew this was the recipe for the last meal of the day:) I had to make a few substitutions, but they seemed to fit the recipe well. used black pepper as a substitute for the cayenne pepper and paprika and fat-free plain yogurt instead of cream to make it less in fat/calories. I didn’t use any hot chili oil. Since I did not have sambhar powder on hand, used MTR rasam powder as a substitute! Also, on tasting the curry I realised salt was missing. LOL. So, I added a tsp. of salt. I realised that it was missing in the ingredient list and had missed my mind too. LOL:) I garnished this curry with fresh chopped corriander leaves before serving. This recipe was made in no time and my brother enjoyed it for dinner with hot rotis with a little ghee spread over them. Thanks Angela for a good and easy recipe. Will definitely make this again!
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Steps
|
1
Done
|
Heat Oils in a Saucepan or Any Pan With a Lid Over Medium Heat, and Fry Onion For 3 Minutes. |
|
2
Done
|
Add Garlic, and Continuing Frying For 3 More Minutes. |
|
3
Done
|
Add Tomatoes to the Pan, and Cook For 2 Minutes. |
|
4
Done
|
Add Turmeric, Cumin, Coriander, Cayenne, Paprika and Black Pepper to the Pan, and Continue Heating For 3 More Minutes. |
|
5
Done
|
Add Sambal Powder, and Mix Through. |
|
6
Done
|
Add 1 Can Chickpeas With Liquid to the Pan, and at the Same Time Add the Jalapeno. |
|
7
Done
|
Stir a Few Times to Combine Everything, Bring to a Heavy Simmer, and Then Cover to Cook For About 8 Minutes. |
|
8
Done
|
Remove Lid, and Add Water and Cream to the Pan and Mix Through. |
|
9
Done
|
Leave the Lid Off, and Cook For About 5 More Minutes to Allow It to Heat Through And"meld". |
|
10
Done
|
Remove from Heat, and Let Sit For a Minute or Two to Allow The"sauce" to Thicken Ever So Slightly. |
