Ingredients
-
2
-
3
-
2
-
1/2
-
2
-
1 - 2
-
1/2
-
1
-
1
-
2
-
-
-
-
-
Directions
Chickpea Curry,Inspired from a recipe in ‘The essential Asian cookbook’, and a regular on our table.,Now, this is a winner! I love the rich, subtle flavors. Only changes I made: I dialed down the heat (my husband is super-sensitive to hot peppers) and used lime juice in place of lemon. Served atop brown basmati rice, with a dollop of cooling cucumber raita on top, and warm grilled naan bread on the side, it’s sooooo delicious. I shall make this often!,Absolutly Awsome Recipe. Easy to make….I have to stop myself from over-eating each time I eat it!
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Steps
|
1
Done
|
Drain the Chickpeas and Reserve the Liquid. |
|
2
Done
|
Heat the Ghee (butter or Oil) in a Large Saucepan, Add the Onion,Ginger, Garlic, Chili and Turmeric and Cook on Medium Heat Until Onion Is Soft and Golden. |
|
3
Done
|
Add the Tomatoes and Cook For About 2 Minutes. |
|
4
Done
|
Add the Chickpeas and Ground Coriander and Cook For 10 Minutes. |
|
5
Done
|
Add 1 Cup of Reserved Chickpea Liquid and Cook For a Further 10 Minutes. |
|
6
Done
|
Add the Garam Masala, Lemon Juice and Coriander Leaves and Cook Gently For 2-3 Minutes, Adding More Reserved Liquid If Needed to Make a Sauce. |
|
7
Done
|
Serve Over Rice or With Indian Breads. |
