Ingredients
-
400
-
1
-
1
-
1
-
2
-
1/4
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Chickpea Curry,This is from a great old TV programme called “food and drink” sadly it is no more but I have kept this recipe on a piece of paper for years although I know it by heart the cat has just shredded the original so it is now here where she can’t get it ;),Fantastic! This does have great flavor, I really enjoyed this and it was super fast and easy to make with things I already have on hand. used low sodium canned tomatoes, and even skipped out of the salt all together – Still good. Parsley is right, cabbage or spinach would have been awesome in this. A keeper, thank you!,Awesome! Loads of flavor and easy to make, too. used a fresh homegrown tomato for this. It was just perfect. I made this as written, but did not mash any of the chickpeas. This is really versatile. A handful of baby spinach or cabbage would be great in here, too. I’ll make this again. Thanx!
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Steps
|
1
Done
|
Heat a Deep Saucepan or a Medium Sized Wok and Add the Oil or Butter Followed by the Onions and Garlic. |
|
2
Done
|
Fry the Mixture Till the Onions Are Caramelised. Then Add the Salt, Cumin, Coriander, Turmeric and Red Chilli Powders. Mix For a Minute and Tip in the Tomatoes. Cook the Sauce Until It Begins to Thicken. |
|
3
Done
|
Add Cup of Water and Stir. Then Tip in the Chickpeas and Mix. Mash a Few of the Chickpeas While Mixing. |
|
4
Done
|
Cover and Simmer For 5 Minutes. Then Add the Ginger and the Garam Masala. |
|
5
Done
|
Cook For Another Minute and Serve. |
