Easiest Way to Cook Tasty Chickpea Curry

Chickpea Curry.

You can have Chickpea Curry using 18 ingredients and 20 steps. Here is how you cook that.

Ingredients of Chickpea Curry

1. It's 2 tbsp of cocnut oil.
2. It's 3 grams of caraway seeds.
3. It's 4 clove of garlic (4 cloves=10-17g).
4. You need 2 of medium onions (ca. 190g).
5. Prepare 30 grams of peeled and slices fresh ginger (ca. 2 thumb-sized piece.
6. It's 5 grams of oil.
7. Prepare 3 grams of ground cinnamon (3g=1tsp).
8. It's 5 grams of turmeric (5g=1tsp).
9. You need 3 grams of curry powder (3g=1tsp).
10. It's 2 grams of pepper (2g=1/2tsp).
11. It's 4 grams of ground coriander (4g=1tbsp).
12. It's 2 of medium quartered tomatoes (ca. 190g).
13. It's 13 grams of salt (13g=2tsp).
14. It's 6 grams of sugar (6g=1tsp).
15. You need 425 grams of drained chickpeas.
16. It's 200-400 grams of boiling water.
17. It's of for a creamier taste:.
18. Prepare of substitute ½ water with coconut milk.

Chickpea Curry instructions

1. In large frying pan heat enough oil of your choice to cover the bottom.
2. Gently let caraway get hot and pop (lid might be helpful), but never let them burn.
3. Garlic, onion and ginger into tmx and chop at 6 for 5sec.
4. Add oil to tmx and program heat "varoma" for 3min at speed 1.
5. Scrape down sides.
6. Add cinnamon, turmeric, curry powder.
7. Heat "varoma" for 4min at speed 1.
8. Add cayenne or other spicy herb like chili or hot pepper and coriander.
9. Blend for 3sec at speed 2.5.
10. Add tomatoes, salt and sugar.
11. Blend at 5 for 5sec and heat "varoma" 2min speed 1.5.
12. Drain chickpeas (and keep the liquid - you have chickpea brine now! Which you can use e.g. for yummy chocolate chip cookies) https://cookpad.com/us/recipes/444580-vedgedouts-chocolate-chip-cookies.
13. Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!).
14. Add chickpeas to frying pan.
15. Mix well together and heat up to lower medium.
16. Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan.
17. Cover and let simmer until consistency is to your preference.
18. While simmering and thickening you may add up to about 300g of any other pre-cooked al dente veggies (potatoes, pumpkin, fresh spinach leaves, lentils). If you like, lighten up this dish with a shot of coconut cream. Especially good once a lot has been eaten and you add it to very thickened left-overs. Perfect!.
19. Served with rice this is a lovely main dish.
20. Chop fresh cilantro and add to dish, stir, serve.

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