Authentic Chickpea Curry
A delicious, nutritional recipe from The Road from Karachi. An ideal main for those colder evenings.
Serve with chapatis or boiled rice.
Ingredients
You will need:
Shallow frying pan
Sunflower oil
Chopping board
Sharp knife
Grater
Ingredients:
1 tin of chickpeas in salt water (or any vegetable chopped in small bite-size pieces).
1 tsp of each:
Cumin powder
Cumin seed
Chilli powder
Coriander powder
Turmeric powder
1/2 tsp Garam masala powder
A pinch of salt
2 medium onions sliced
1 inch of fresh ginger
6 cloves of garlic
Half a tin of tomatoes
A small bunch of fresh coriander
Method
Step 1:
In a pan add 2 tbsp of sunflower oil and toast 1 tsp of cumin seed.
Step 2:
Then add the sliced brown onions. Add 2 tbsp of water when the onions have fried a medium brown in colour.
Step 3:
Grate an inch of ginger and thinly slice 6 cloves of garlic and add to the onions. Add 1 tbsp of oil and stir for 5 mins then add 2 tbsp of water, and stir.
Step 4:
Add all the spices and salt. 1 tsp of each spice apart from 1/2 tsp of Garam masala and salt to your taste. Add the quantity of chilli powder and salt to your taste.
Step 5:
Add half a tin of chopped tomatoes into your pan.
Step 6:
In the sauce, you can now add the chickpeas.
Step 7:
Cook on a medium heat for 10 mins then simmer for another 5 mins.
Step 8:
Add half of the fresh coriander and stir in when the chickpea is tender or the main ingredient of your choice is cooked and tender.
Step 9:
Garnish your curry with fresh coriander.
Serve with chapatis or boiled rice.
